• 1 lb rigatoni (regular, whole wheat or grain of choice)
  • 3 TB extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 cup raw walnut halves and pieces
  • 1 can (28 oz) whole tomatoes, drained
  • 2 cans (6 oz) tuna packed in water, drained
  • 3/4 cup raisins
  • 1/2 cup fresh flat leaf parsley, chopped
  • Cook pasta in a 6 quart pot of boiling salted water until al dente
  1. Meanwhile, heat oil in a 12-inch heavy skillet over high heat until hot but not smoking and sauté onions and garlic with salt, pepper and red pepper flakes, stirring occasionally, until golden, 6 to 8 minutes. Add walnuts and cook for 2 to 3 minutes, until lightly toasted. Add canned tomatoes, breaking up with a spoon and simmer for 5 minutes. Stir in tuna and raisins.
  2. When pasta is done, drain well and return to pot. Add tuna mixture to pasta, warm over low heat, tossing to combine for about 30 seconds. Garnish with chopped parsley and serve immediately.