The recipe for paccheri al baffo with tuna is super quick, really easy and appetizing!
Pasta al baffo is typical of the 1980s and the original version includes a sauté of white or yellow onion, the addition of cooked ham, tomato passata and liquid fresh cream (not whipped).
It’s a tasty dish and the pasta al baffo has a creamy and flavorful sauce that is definitely inviting and delicious!
Over the years many variations have appeared that include the addition of creamy cheese like Philadelphia, zucchini and speck, and even seafood!
In whatever way we make pasta al baffo, we ALWAYS have as a constant and base of the final sauce the sautéed onion and the cream made by combining tomato passata and cream!
The finishing touch of freshly chopped parsley enhances all the ingredients of the sauce even more and as a “clever recipe” it is great!
The pasta al baffo with tuna is perfect for those who are beginners in the kitchen and also for those who don’t have time for elaborate recipes but don’t give up on taste and dining pleasure!
To be honest, the idea of combining cream and tomato passata in the sauce can horrify gourmet palates of traditional Italian cuisine, but the taste of paccheri al baffo with tuna is winning so….
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BARLEY SALAD WITH TUNA AND VEGETABLES → https://blog.giallozafferano.it/asilannablu/ricetta-insalata-fredda-di-orzo-tonno-e-verdure/
Other tasty and quick first-course recipes among many are:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS FOR PACCHERI AL BAFFO WITH TUNA
- 6 oz tuna in oil (in glass jar)
- 11 oz paccheri
- 1 cup tomato passata (Mutti datterino tomato sauce (for me))
- 7 oz fresh liquid cream (not whipped, obviously ^_^ (about 3/4 cup))
- 1 onion (finely chopped)
- to taste salt
- to taste pepper
- to taste parsley (freshly chopped)
TOOLS FOR PACCHERI AL BAFFO WITH TUNA
#ADV
- Casseruole
- Padelle
- Scolapasta
FOR THE PREPARATION OF PACCHERI AL BAFFO WITH TUNA
1) One of the fastest recipes ever, so for pasta al baffo with tuna we must:
2) put a saucepan with plenty of salted water on the heat to cook the pasta
3) at the same time put the chopped onion in a frying pan with a couple of tablespoons of extra virgin olive oil and when it starts to sizzle add high-quality tuna, flaked.
4) Leave on the heat for a few minutes, then add the tomato passata and the fresh cream, leaving on low heat for 5/6 minutes, stirring everything carefully and seasoning with salt and pepper.
5) Obviously cook and drain the pasta al dente — I chose PACCHERI — then pour it into the pan with the tuna sauce, tossing and flavoring the pasta with this easy and clever sauce!
6) Plate individual servings, add the chopped parsley and …
Enjoy your meal!
Annalisa
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Annalisa says…
I prefer to use fresh liquid cream not whipped, but if you have a carton of cooking cream… let’s not make a fuss eh eh!
