Mediterranean-Style Rigatoni Pasta with Prime Fillet Albacore
Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego
This simple and flavorful pasta dish with a Mediterranean flair is ideal whether sitting down to dinner with the family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of 2001 Spottswood Napa Valley Sauvignon Blanc. Serves 4.
Ingredients:
1/2 cup of extra virgin olive oil
4 ounces unsalted butter
1 large sweet onion, cut into 1/4-inch dice
2 red bell peppers, deseeded and cut into 1/4-inch dice
1 vine ripe tomato, diced
5 cloves of garlic, minced
A sprig of rosemary
Sea salt and freshly ground pepper
1/2 cup dry white wine
1 small jar of Spanish olives (green olives stuffed with pimientos), drained
2 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained
1/2 pound rigatoni pasta
1 tablespoon thinly sliced chives
Dry aged parmesan, grated
Pinch of crushed red hot pepper flakes (optional)
Directions: Bring water to boil in a large pot according to package directions in preparation for cooking the rigatoni pasta. Heat 2/3 of the olive oil and 4 ounces of unsalted butter in a large sauté pan over medium-high heat until nearly hot but not smoking. Add diced onions and cook for approximately 5 minutes until soft. Add diced red bell peppers, reducing to low-medium heat and cook until peppers are soft. Add diced tomato, minced garlic and 1/3 teaspoon of rosemary sprig leaves. Season with sea salt and freshly ground pepper.
Cover and cook over low heat for another 10 minutes. Add 1/2 cup of dry white wine and simmer for 5 minutes. Then, add drained whole olives and Bumble Bee Prime Fillet tuna in solid pieces to sautéed mixture. Cover and cook until tuna is heated through (approximately 3 to 5 minutes).
Cook the rigatoni pasta in a large pot of boiling salted water according to the package directions or until al dente. Drain the pasta in a colander, leaving behind a little moisture. Toss the pasta, tuna sauce and water, then place in a serving dish or on individual plates. Drizzle remaining olive oil over the top and garnish with thinly sliced chives and grated dry aged parmesan. Top with a pinch of crushed red hot pepper flakes, if you prefer a little more bite.
