Sicilian Paccheri
This paccheri packs a big taste punch
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This recipe uses Albacore Tuna Fillets in Olive Oil (But you can use your preferred Tonnino flavor.) Learn More
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- Type: Dinner
- Servings: 4
- Prep Time: 10 mins
- Cook Time: 15 mins
Ingredients
Pasta:
- 1 lb short pasta (large rigatoni, large penne, paccheri or favorite GF pasta) – cooked as directed
- ½ cup of reserved pasta water
- ½ of a red onion finely diced
- 3 cups cherry tomatoes, chopped or 14 oz crushed tomatoes
- 1 lemon zested
- 2 jars of Tonnino Albacore Tuna in Olive Oil, drained
- ½ cup of dry white wine
- 2 TB fresh mint chopped
- 4 TB of olive oil, plus extra to finish dishes
- Pinch of sugar
- Salt and pepper
Directions
For Pasta
- Salt pasta water and bring to boil, cook pasta as directed to al dente and reserve ½ cup of pasta water at the end of the cooking process
(While pasta water is boiling/pasta is cooking)
- In a large skillet over medium high heat add 3 TB of olive oil, pinch of salt and pepper, red onion. Sauté for 2 mins, add pinch of sugar and sauté for 3 minutes or until soft
- Add tomatoes, season with salt and pepper and sauté for 5 minutes
- Add white wine to pan and bring to a simmer to reduce by half and then add in reserved pasta water and simmer for 2 minutes until slightly reduced. Add cooked pasta into skillet and mix everything together and cook for an additional 2 minutes to reduce pasta water further and allow pasta to soak in everything
- Turn off heat and add in fresh herbs, lemon zest, tuna, season with salt and pepper and toss together
- Finish eat plated portion with a drizzle of olive oil and serve immediately
Recipe Notes
If tomatoes need a little extra help to break down use a potato masher and smoosh the tomatoes a little, it’ll help them break down further and turn into a beautiful sauce
If you like it spicy add additional crushed red pepper and to brighten the dish up even further add a squeeze of fresh lemon
This dish is great when served with your favorite green salad
Tasting Notes
Bright and Comforting
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