Fresh Tuna With Paccheri

paccheri with fresh tuna in a white serving bowl

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

When the freshest ingredients meet a classic pasta shape, the result is a dish that’s both comforting and refreshingly elegant.

Ingredients

16 ounces fresh tuna, cut into small dice pieces
3 cups fresh cherry tomatoes
1 cup green olives, pitted
2 tablespoons fresh parsley, finely chopped
1 garlic clove, peeled
1 pound paccheri pasta
2 tablespoons olive oil
salt and pepper

US - Metric

Instructions

Bring a large pot of salted water to a full boil, and cook the paccheri pasta to al dente according to the packaging's manufacturing instructions.
Meanwhile, add one tablespoon of olive oil and the garlic to a large skillet. Cook the garlic over medium heat until it turns golden, then remove it and toss.
Add the cherry tomatoes, half of the fresh chopped parsley, and the olives to the skillet. Cook over medium heat until you hear and see the tomatoes bursting. Season with salt and pepper and stir.
Add the cubed tuna, gently stir, and cook until the tuna is cooked through.
Before draining the pasta, save a cup of the cooking water. Drain the pasta and return it to the pot. Pour in the tuna-tomato sauce, add a splash of the reserved pasta water if needed to loosen it up, and drizzle in the remaining tablespoon of olive oil. Toss gently to combine.
Serve in pasta bowls immediately.

Equipment

Notes

While cutting the tuna, ensure that all the pieces are the same. This will help ensure an even cooking time.
Do not worry if your pasta is not fully cooked or al dente. Once added with the tomatoes and tuna, it will continue cooking to the desired consistency.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.