Rigatoni Pasta With Tomato Sauce With Eggplants And Tuna

• 350 grams rigatoni pasta
• 1/2 red onion sliced finely
• 1 eggplant small, sliced, grilled, and cut into small cubes
• tuna packed in oil
• 3 ounces white wine
• tomato puree
• basil leaves
• salt and ground black pepper
• extra-virgin olive oil

1. Prepare the sauce by sauteing the onion with some olive oil, add the eggplant cubes and the tuna.
2. Add the wine and allow it to evaporate.
3. Add the tomato puree and a few basil leaves, season with salt and pepper, and cook for approximately 10 minutes.
4. In the meantime cook the pasta in a stockpot full of boiling salted water and drain 'al dente.'
5. Add the sauce to the pasta, stir well to combine, add a drizzle of olive oil, and serve hot.

rigatoni pasta, red onion, eggplant small, tuna, white wine, tomato puree, basil, salt, extravirgin olive oil

Taken from www.yummly.com/recipe/Rigatoni-Pasta-with-Tomato-Sauce-with-Eggplants-and-Tuna-531642 (may not work)