Yellow and Orange Pepper Tuna Genovese with Rigatoni


Main Dish
Yellow and Orange Pepper Tuna Genovese with Rigatoni

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    Chef Edi's ahi tuna pasta dish brings the countryside of San Genovese, Italy to your dinner table. Treat yourself, and maybe your family, to this delicious Italian dish.

    Click to watch Chef Edi make his Yellow and Orange Pepper Tuna Genovese with Rigatoni. 

    For more recipes from Chef Edi, visit

    Recipe Tags

    Servings and Ingredients

    Serves 4
    1 (16-oz.) pkg. Gustare Vita rigatoni
    3 tbsp. Gustare Vita extra virgin olive oil, divided
    1 tbsp. Kerry Gold salted butter
    2 small red onions, chopped
    2 medium orange bell peppers, seeded and finely chopped
    2 medium yellow bell peppers, seeded and finely chopped
    1 small white onion, finely chopped
    1 tbsp. fresh rosemary, chopped
    ½ c. dry white wine, such as Piane Di Maggio Agriverde wine
    8 oz. ahi tuna, cut into 1/2-inch cubes
    Aged provolone cheese, thinly shaved, for garnish

    Things To Grab

    • Large stockpot
    • Colander
    • Large skillet
    • Medium nonstick skillet
    • 4 serving plates


    1. Cook pasta, in lightly salted water, according to package directions; drain, reserving pasta water.

    2. In a large skillet, heat 2 tablespoons olive oil and butter over medium heat. Add red onions; season with salt and pepper. Cook until softened, about 5 minutes. Add chopped peppers; season with additional salt. Cook until softened, about 5 minutes.

    3. Heat a medium nonstick skillet with remaining olive oil over medium-low heat. Add white onion and rosemary to skillet; season, to taste, with black pepper. Cook for 1 minute. Add wine. Cook for 5 minutes or until onions are translucent. Add tuna to skillet. Cook for 1 minute.  

    4. Add tuna mixture to the onions and pepper mixture. Add rigatoni, slowly adding about ¼ to ½ cup reserved pasta water until desired consistency is reached. Stir and cook over medium heat for about 1 minute.

      Hyvee Culinary Expert Tip
      Pasta water contains starches that leach during the cooking process. Use this starchy water to add a thick, rich texture to your pasta.
      HSTV EdItalianChef Edi, EdItalianHSTV Personality
    5. To serve, divide pasta between 4 serving plates. Garnish with shaved aged provolone cheese and additional fresh rosemary, if desired.

    Nutrition facts


    690 Calories per serving

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 40mg
    • Sodium: 50mg
    • Total Carbohydrates: 104g
    • Protein: 30g

    Daily Values

    Iron 35%
    Calcium 4%
    Vitamin D 0%
    Potassium 15%