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🍽️ Pasta Pan with Green Beans, Tomatoes, and Tuna

755 kcal · 30 min · 4 servings

Ingredients

• 500 g Rigatoni
• 200 g green beans
• 4 tomatoes
• 2 red bell peppers
• 350 g tuna can (in its own juice)
• 2 garlic cloves
• 1 onion
• 3 tbsp olive oil
• 1 splash dry white wine
• salt
• pepper (from the mill)

Instructions

1. 1. Fill a large pot with water and salt it.
2. 2. Cook the rigatoni pasta in the boiling water until al dente according to the package instructions.
3. 3. Drain the pasta.
4. 4. Rinse the pasta briefly with cold water.
5. 5. Let the pasta drain well.
6. 6. Rinse the green beans under running water.
7. 7. Remove the tough ends of the beans.
8. 8. Cut the beans in half.
9. 9. Blanch the beans in boiling water for 3 to 4 minutes until tender-crisp.
10. 10. Shock the beans immediately with cold water to stop the cooking.
11. 11. Drain the beans.
12. 12. Pour boiling water over the tomatoes.
13. 13. Remove the tomatoes from the water quickly.
14. 14. Shock the tomatoes with cold water.
15. 15. Peel the skin off the tomatoes.
16. 16. Remove the hard stem area of the tomatoes.
17. 17. Dice the tomato flesh into fine cubes.
18. 18. Wash the bell peppers.
19. 19. Cut the bell peppers in half.
20. 20. Remove the inside and seeds of the peppers.
21. 21. Dice the peppers.
22. 22. Drain the tuna well.
23. 23. Shred the tuna meat into pieces using forks.
24. 24. Peel the garlic.
25. 25. Peel the onion.
26. 26. Finely chop the garlic.
27. 27. Finely chop the onion.
28. 28. Heat oil in a large pan.
29. 29. Sauté the garlic and onion in the hot oil until translucent.
30. 30. Deglaze the pan with white wine.
31. 31. Add the diced tomatoes to the pan.
32. 32. Add the diced peppers to the pan.
33. 33. Add the tuna to the pan.
34. 34. Let the mixture simmer for 5 minutes.
35. 35. Fold the drained beans into the sauce.
36. 36. Fold the drained pasta into the sauce.
37. 37. Add some pasta cooking water if needed.
38. 38. Let everything simmer together for 1 to 2 minutes.
39. 39. Season the dish with salt and pepper.
40. 40. Serve the dish warm.

Nutrition per serving

• kcal: 755
• Protein: 38 g · Fett/Fat: 23 g · Carbs: 97 g