Gratin Rigatoni Stuffed With Tuna

Preparation:

Preparation: Boil the pasta in boiling salted water, drain it halfway through cooking, pour it into a bowl and season it with a little oil to prevent it from sticking. Desalt the capers under running water and dry them with a kitchen towel. Drain the tuna from the conservation oil, pour it into a mixer, add the capers, the washed and dried basil, the olives, the lemon zest and 3 tablespoons of oil and blend at low speed until the ingredients are finely chopped. Put the proceeds into a pastry syringe (or pocket) with a smooth nozzle and a large hole, and with it fill the rigatoni, which you will gradually arrange in 4 well-oiled ovenproof dishes. Finely chop the peeled garlic and mix it in a bowl with the breadcrumbs, oregano, a pinch of salt and pepper and dilute everything with about half a glass of oil. Mix again, possibly adding more oil if the mixture is dry. Sprinkle the rigatoni with the breadcrumbs mix and cook them in a preheated oven at 180 degrees for about 15 minutes, until the pasta is golden on the surface. Once the indicated time has elapsed, take the pans out of the oven, garnish the rigatoni with fresh basil leaves and a few more capers and serve.