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Baked cavatelli with broccoli rabe and tuna
PREP TIME: 30 minutes
Stampa PRINT
Immagine di presentazione della ricetta

Rio Mare product: Tuna in olive oil

Courses: First

Difficulty: Difficoltà

Season: Autumn-winter

Ingredients for four people:

salt
12½ oz (350 g) fresh or dried cavatelli pasta
1 lb (500 g) broccoli rabe, roughly chopped
1 fresh chili pepper thinly sliced
4 tbsps extra-virgin olive oil
1 (5 ½ oz or 160 g) can Rio Mare Tuna in Olive Oil, drained
7 oz (200 g) buffalo mozzarella, diced
2 tbsps grated mild pecorino cheese

 

A single portion of the recipe contains:

CALORIES kcal 573
Protein g 28,0
LipidS g 26,5
GlucidES g 59,4
CalciUM mg 404
PHOSPHEROUS mg 340
IRON mg 3,5
Zinc mg 3,1
Vitamin B1 mg 0,28
Vitamin  B2 mg 0,65
Vitamin PP mg 2,5
Vitamin  C mg 65
Vitamin A mcg 416,4
Vitamin D mcg 0,39
Vitamin E mg 4,61
* Recommended levels of nutrient intake.
 
Prep:

Preheat the oven to 400°F (200°C or Gas Mark 6). Bring a large pot of salted water to a boil and add the pasta. Halfway through the recommended cooking time add the broccoli rabe. Drain the pasta and broccoli rabe when the pasta is al dente. Transfer to a large bowl, add the chili pepper and drizzle with 3 tablespoons of olive oil.
Add the mozzarella, crumble in the tuna and stir to combine. Oil a baking dish and pour in the pasta mixture. Top with the grated pecorino and bake until golden-brown, about 10 minutes. Serve immediately.


Delicious and Healthy
Chili peppers contain capsaicin, a vasodilator that aids the flow of blood, revitalizing circulation and artery health.