How to Make La Lanterna’s Mezza Rigatoni Alla Livornese

Now you can make the Italian eatery’s tuna-based Mezza Rigatoni Alla Livernois at home.
Photograph by Rebecca Simonov

La Lanterna first opened in Capitol Park in 1956 and offers a daily dinner menu filled with Neapolitan-style brick oven pizzas, salads, pastas, and more Italian entrees. Try the tuna-based pasta dish Mezza Rigatoni Alla Livernois at home with this recipe.


  • 1 pound rigatoni
  • 1 cup fresh grape tomatoes
  • 10 Mediterranean olives, pitted
  • 1 clove garlic, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1 anchovy
  • Splash of white wine
  • 1 teaspoon tomato paste
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • 1 can Italian tuna
  • Fresh basil, for serving


  1. Set a large pot of water over high heat and bring to a rolling boil. Add in the rigatoni and generously salt, cooking per package instructions.
  2. Meanwhile, in a medium pan, saute grape tomatoes, olives, and garlic in olive oil until the tomatoes have blistered.
  3. Add the anchovy and a splash of white wine. Once the wine is reduced, add in the tomato paste and butter and stir until the sauce is glossy. Season with salt and pepper. Add in the tuna and stir, warming the tuna through.
  4. Once the rigatoni is cooked, strain and add into the sauce and give it a good toss.
  5. Serve garnished with a fresh piece of basil.

La Lanterna is located at 1224 Griswold St., Detroit. Call 313-962-8821 or visit

This story is part of the May 2023 issue of Hour Detroit. Read more in our Digital Edition. Plus, find even more recipes including how to make Prime 29 Steakhouse’s Jumbo Lump Crab Cakes and The Morrie’s French Onion Soup on