Paccheri Pasta with Pomodorini and Tuna

This coastal dish was inspired by my most recent trip to Capri, where seafood and pasta go hand-in-hand. It creates a silky, lovely tomato sauce once on the plate.

Pasta with Pomodorini and Tuna


Paccheri Pasta with Pomodorini and Tuna



Prep Time

5 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Paccheri Pasta with Pomodorini and Tuna


  • 1 pound short tube pasta, such as (Paccheri)
  • 1/4 cup olive oil
  • 1 shallot (chopped)
  • 1 garlic clove (smashed and peeled)
  • 1/2 teaspoon kosher salt
  • 3/4 cup dry white wine
  • 1 14 ounce can cherry tomatoes (, such as Corbara)
  • 1/2 cup freshly grated Parmigiano Reggiano
  • 1 6.7ounce jar tuna in olive oil, drained
  • 1/2 cup Italian parsely leaves (chopped)


  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions about 9 minutes.
  2. Meanwhile, heat a large skillet over medium heat. Add the oil, shallot, garlic and salt and cook stirring often until fragrant and soft, about 3 minutes. Add the white wine bring to a simmer and reduce by half, about 3 minutes. Stir in the cherry tomatoes and pop them with the back of a wooden spoon. Bring to a simmer for 2 minutes. Using a spider or slotted spoon, remove the pasta directly form the water to the sauce. Sprinkle the bare pasta with the grated parmesan and toss everything together. Simmer the pasta in the sauce for 2 minutes. Stir in the tuna, the parsley and 1/4 cup pasta water. Toss well to coat adding more pasta water as needed to maintain a brothy consistency.  Serve with additional parmesan and olive oil if desired.

6 reviews & comments

  • Author's avatar image
    Kristen Berry

    Could I add a can of cannellini beans? Looks delicious! Thankyou!

  • Author's avatar image
    The Giadzy Kitchen

    We like Ortiz, Bela, Genova and Tonnino!

  • Author's avatar image
    Mary Elizabeth Guyton

    Thank you for the comments below from the Giadzy Kitchen. I will try this tomorrow for dinnerüòç

  • Author's avatar image
    The Giadzy Kitchen

    It should work, but it won’t be as saucy as it would with the canned tomatoes. You can try it and reserve some pasta water as it might need to be thinned out a bit. Also, the canned pomodorini don’t have the tomato skins on anymore, so it will change the texture a bit!

  • Author's avatar image
    Amanda Martinez

    What tuna do you recommend?

  • Author's avatar image
    Stuti Patel

    Hi Giada, Can the canned tomatoes be substituted with fresh, or will it change the taste/texture? Thank you.

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