The recipe for paccheri alla baffo with tuna is super quick, really easy, and appetizing!
Pasta alla baffo is typical of the ’80s, and the original version includes sautéed white or golden onion, added cooked ham, tomato sauce, and fresh liquid cream not whipped.
It’s a tasty dish, and pasta alla baffo has a creamy and flavorful sauce that is definitely inviting and delicious!
Over the years, many versions have emerged, which include the addition of creamy cheese like Philadelphia, zucchini, speck, and even seafood!
In pasta alla baffo, however we make it, we ALWAYS have as a constant and base of the final sauce the sautéed onion and the cream made from the combination of tomato sauce and cream!
The final touch of fresh chopped parsley enhances even more all the ingredients of the sauce, and as a “smart recipe”, it is excellent!
The pasta alla baffo with tuna is perfect for those who are new to cooking and also for those who don’t have time for elaborate recipes but don’t want to give up taste and pleasure at the table!
To be honest, the idea of combining cream and tomato sauce in the sauce can horrify gourmet palates of traditional Italian cuisine, but the taste of paccheri alla baffo with tuna is winning so….
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More tasty and quick first course recipes among many are:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS FOR PACCHERI ALLA BAFFO WITH TUNA RECIPE
- 5.6 oz canned tuna in oil (in glass)
- 11.3 oz paccheri
- 8.8 oz tomato sauce (Mutti datterini sauce for me)
- 7 oz fresh liquid cream (clearly not whipped ^_^)
- 1 onion (finely chopped)
- to taste salt
- to taste pepper
- to taste parsley (fresh chopped)
TOOLS FOR PACCHERI ALLA BAFFO WITH TUNA RECIPE
#ADV
- Saucepans
- Frying Pans
- Colanders
FOR THE PREPARATION OF PACCHERI ALLA BAFFO WITH TUNA RECIPE
1) One of the quickest recipes ever seen so for pasta alla baffo with tuna we need to:
2) put the saucepan on the fire with plenty of salted water to cook the pasta
3) simultaneously, put the chopped onion in a pan with a couple of tablespoons of EVO oil, and when it starts to sizzle, add the crumbled good quality tuna.
4) Leave on the flame for a few minutes, then add the tomato sauce and fresh cream, leaving it on low heat for 5/6 minutes, always carefully mixing everything and seasoning with salt and pepper.
5) Clearly, cook and drain the chosen pasta al dente for me PACCHERI, which I then pour into the pan with the tuna sauce, tossing and flavoring the pasta with this easy and smart sauce!
6) Compose the individual dishes, add the chopped parsley and…
enjoy your meal!
Annalisa
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Annalisa says…
I prefer using fresh liquid cream not whipped, but if you have a brik of kitchen cream…let’s not tear our clothes eh eh!
