Paccheri Pasta with Pomodorini and Tuna
Servings
6
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
-
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 pomodorini 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)
Instructions
- 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.
- 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 comments
Could I add a can of cannellini beans? Looks delicious! Thankyou!
Thank you for the comments below from the Giadzy Kitchen. I will try this tomorrow for dinnerüòç
We like Ortiz, Bela, Genova and Tonnino!
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!
What tuna do you recommend?
Hi Giada, Can the canned tomatoes be substituted with fresh, or will it change the taste/texture? Thank you.