Today I needed a dish with a strong sauce, one of those you immediately feel “pushes”, nice and flavorful without too many stories. Then I had some tuna to use and thought: ok, let’s make a pasta that’s not the usual recipe.
Moreover, I wanted to prepare it for my niece, who really loves tuna, so it had to be something tasty, rich, that would make her want to eat it just by looking at it.
I added fresh cherry tomatoes, Kalamata olives that I love, and a touch of anchovies (which make the difference), and finally a bit of Parmesan and parsley… and I just tell you it turned out to be a pasta nice and tasty, the kind you mop up with bread and make again!
🌞 SUMMER VARIANT (ALSO GOOD COLD)
Same base, but we make it more “pasta salad” and it doesn’t dry out.
Extra ingredients (optional):
1 tablespoon of capers (rinsed)
basil instead of parsley (or half and half)
a little finely grated lemon zest
Parmesan very little, only at the end
How to make it:
Cook the pasta al dente and drain it.
Dress it immediately with a drizzle of oil and let it cool, but if you’re in a hurry, pass it under cold running water for a few seconds.
Add the sauce, mix well, and let it sit for 10 minutes to absorb the flavors.
Add basil/parsley and Parmesan only before serving.
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I also have a free WhatsApp channel with a sweet and a savory recipe every day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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If you like paccheri, here are more delicious ideas just below:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 320 g paccheri
- 3 cans tuna in oil (small and drained)
- 4 fillets anchovies
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste (for me it's Mutti)
- 10 cherry tomatoes (bunch Esselunga)
- 3 tablespoons Kalamata olives (pitted and in brine, brand Ficacci, excellent!)
- to taste chili flakes (for me)
- to taste grated Parmesan (I added it in flakes using a potato peeler)
- to taste chopped parsley (fresh)
- to taste salt (but be careful)
- to taste pepper
Tools
- Casserole
- Pan
Steps
In a large pan, heat the oil over medium heat and melt the anchovies and brown the garlic cloves.
Add the tuna and tomato paste, cook for 2 minutes while crumbling the tuna.
Add washed cherry tomatoes cut into wedges, pitted Kalamata olives, and chili flakes. Simmer for 5/7 minutes, until the sauce thickens.Cook the paccheri in salted boiling water al dente. Reserve 1 cup of cooking water to mix the pasta with the sauce.
Pour the Rummo paccheri into the pan, add Parmesan flakes and fresh chopped parsley, and half a glass of cooking water.
Mix well and add more water if needed to combine this easy and quick pasta well.
Serve with more parsley and Parmesan if desired.A rustic, quick, simple, and DELICIOUS pasta!!!!!!!!!!
Enjoy your meal! Annalisa
