Quick Paccheri with Speck, Tuna Belly, and Buffalo Mozzarella
This recipe has been buried in my Recipe Book for many years, a handwritten note that I found among many other cherished recipes, and I decided to try it immediately.
An appetizing, easy, and quick to prepare one-dish meal, ready in 10 minutes. Everyone in the family loved it.
An unusual and tantalizing recipe, a must-try!
If you’re looking for easy and quick recipes (sweet or savory), click on my Special: “Easy and Quick Recipes“.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 3 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients for Quick Paccheri with Speck, Tuna Belly, and Buffalo Mozzarella
- 7 oz paccheri (from Gragnano or other short pasta)
- 4 oz tuna belly (of quality)
- 7 oz buffalo mozzarella DOP
- 2.5 oz speck slices
- 1.5 oz arugula (already cleaned, about a bunch)
- 6 Pachino tomatoes (or date tomatoes)
- 1.3 tbsp extra virgin olive oil (of quality)
- to taste basil
- to taste black peppercorns (ground)
- to taste salt
Tools
- Cutting Board with two side trays, also oven-safe
- Mezzaluna with double blade
Steps for Quick Paccheri with Speck, Tuna Belly, and Buffalo Mozzarella
Take a pot and fill it with water and coarse salt, then bring it to a boil.
While waiting for the pasta water to boil, drain the buffalo mozzarella and then cut it into cubes. Cut the speck slices and the tuna belly (drained of oil) into pieces. Chop the arugula. Dice the tomatoes into small cubes.
Take a bowl and season with extra virgin olive oil, the buffalo mozzarella, the speck, the arugula, the tomatoes, add fine salt, chopped basil, and pepper, and mix well.
Once the water boils, pour in the paccheri and cook them al dente. Drain them two minutes earlier than what is indicated on the pasta package.
Then drain the pasta and immediately pour it hot into the bowl with the dressing, allowing the mozzarella to melt with the fat of the speck and the dressing to release its flavors.
Serve the dish very hot, if desired, add more fresh basil and pepper.
Shopping Tips!!!
To cut the vegetables, I used this very handy cutting board with two incorporated side trays: one to collect the chopped foods, the other to gather scraps.
Also very useful is this double-bladed mezzaluna for quickly chopping and cutting foods.
