Rigatoni land and sea

Name: Rigatoni land and sea
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Rigatoni 11.5 oz; Champignon mushrooms 5.3 oz; Extra virgin olive oil 4 spoonfuls; Tomato purée 1 cup; Precooked Cannellini beans 0.8 cup; Garlic 1 clove; Parsley minced 2 spoonfuls; Anchovies in oil fillets 5; Tuna in oil 2.5 oz; Onions small 1; White wine 0.4 cup; Fine salt to taste; Black pepper to taste

it de fr es br

516

Calories per serving

Lactose Free

Energy Kcal 516
Carbohydrates g 79.4
of which sugars g 6.2
Protein g 20.3
Fats g 11.4
of which saturated fat g 1.82
Fiber g 11.2
Cholesterol mg 19
Sodium mg 490

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Rigatoni terra e mare is all about mixing the best of both worlds—ingredients from the land and the sea. And look, this dish really shines in Italian kitchens, especially when you're craving something special but quick. With rigatoni terra e mare, you get a tender mix of cannellini beans and mushrooms paired with tuna and anchovies. So so tasty. This combo delivers layers of savory flavor, where the beans add a creamy feel, and the seafood brings a salty kick. Honestly, the aroma that fills your kitchen is inviting—makes everyone wonder what's cooking. Italians love this approach—they call it ‘terra e mare’—and you know what, it’s a great example of how Italian food comes from both the land and the sea without getting too fancy.

What's fun about serving a seafood and meat pasta is it doesn't need a long list of fancy ingredients. Or complex steps. Pretty simple. In some regions, you might find little twists—like swapping beans for chickpeas or adding olives for a briny edge. No matter the version, surf and turf pasta works well as a main dish when friends are over. Or when you want to treat yourself to something a bit different.

The classic Italian touch comes from using what's on hand, making the most of simple things—so it feels homey but also impressive. I gotta say, the sauce sticks to the rigatoni, coating every bite with that moist, rich mix of flavors. For fans of Italian pasta recipes, this is a solid pick that feels both familiar and new. It's really, really good. It is easy to see why easy rigatoni recipes like this have stuck around in Italian homes—they deliver big flavor without any fuss.

Whether you call it surf and turf cuisine or just good Italian food, this is a dish that gets everyone around the table, enjoying every bite. Really, it's a tasty experience that combines the core of Italian cooking with a modern twist—making it a favorite for any occasion.

How to prepare Rigatoni land and sea

To prepare the land and sea rigatoni, start by finely chopping an onion 1, which you will place in a fairly large pan with 4 tablespoons of oil and let it soften over low heat for a few minutes 2. Then add a whole clove of garlic 3.

Drain and crumble the tuna, add it to the pan 4, add the chopped parsley 5 and the anchovy fillets cut into pieces 6. Let the ingredients cook for a couple of minutes until the anchovies have melted and everything is combined.

Clean and thinly slice the champignon mushrooms 7 and add them to the sauce 8, then continue cooking, stirring, until the mushrooms begin to release their water. When the mushrooms have softened, add the cannellini beans 9, and quickly sauté everything for a couple of minutes;

And deglaze with the white wine 10; let it evaporate completely, remove the garlic 11 and adjust the salt. Now add the tomato purée 12, mix carefully and cook everything for about ten minutes, then add ground black pepper to taste.

Boil the rigatoni in plenty of salted water 13, drain them al dente and add them to the sauce 14. Cook everything for a couple of minutes 15, then serve the land and sea rigatoni hot, optionally sprinkled with more chopped parsley.