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Sicilian Paccheri

  • Type: Dinner
  • Servings: 4
  • Prep Time: 10 mins
  • Cook TIme: 15 mins

This paccheri packs a big taste punch



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


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


Use a potato masher and smoosh the tomatoes a little, it’ll help them break down further into a beautiful sauce.

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