Sicilian Paccheri

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

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

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

Bright and Comforting