Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Tuna and Pachino Cherry Tomatoes: A Taste of the Sea on Your Plate
Learn how to whip up this simple, fresh, and utterly delicious Sicilian pasta with tuna and Pachino cherry tomatoes.
📖 What is it
Learn how to whip up this simple, fresh, and utterly delicious Sicilian pasta with tuna and Pachino cherry tomatoes.
🛒 Ingredients
- ✓ 320g short pasta (penne, rigatoni or fusilli)
- ✓ 300g Pachino cherry tomatoes
- ✓ 280g tuna in oil
- ✓ 4 anchovy fillets
- ✓ 1 shallot
- ✓ a small bunch of fresh parsley
- ✓ extra virgin olive oil, to taste
- ✓ a pinch of chilli powder
- ✓ salt, to taste
📊 Nutritional Information
Dive into the authentic flavours of Sicily with this pasta tossed with tuna and sun-ripened Pachino cherry tomatoes. Each mouthful tells a story of the sea, sunshine, and tradition, whisking you straight to the stunning Sicilian coastline.
👨🍳 Preparation
- 1
Finely chop the shallot and gently soften it in a pan with a drizzle of extra virgin olive oil.
- 2
Add the anchovy fillets and let them melt slowly over a low heat.
- 3
Quarter the cherry tomatoes and toss them into the pan with a pinch of chilli. Cook for about 5 minutes.
- 4
Stir in the drained, flaked tuna, mix well and season with salt if needed.
- 5
Meanwhile, cook the pasta in plenty of salted boiling water until just al dente, then drain and add it to the pan with the sauce.
- 6
Toss everything together over a high heat for a couple of minutes, adding a ladle of pasta water if needed to bring it all together.
- 7
Finish with finely chopped parsley and a drizzle of olive oil just before serving.
💡 Tips and Variations
- •
For an even richer flavour, add some Taggiasca olives or rinsed capers to enhance the Mediterranean character of the dish.
- •
If you love a fresh zing, grate some unwaxed lemon zest over the top at the last moment for a vibrant aroma.
- •
For a heartier version, swap the canned tuna for fresh tuna steaks quickly seared in a pan.
- •
If you prefer a vegetarian option, replace the tuna with grilled aubergine or sautéed courgettes, keeping the sweetness of the cherry tomatoes.
- •
Use a large pot to cook the pasta and save some of the cooking water to help marry the sauce and pasta beautifully.
- •
A little trick to boost the flavour is to lightly fry the anchovies before adding the tuna, releasing their rich umami notes.
- •
For a gluten-free alternative, choose corn or rice pasta without compromising the deliciousness of the sauce.
📦 Storage
- • Store any leftovers in an airtight container in the fridge, ideally eating within 24 hours to keep the freshness and flavour.
- • When reheating, warm gently in a pan with a splash of extra virgin olive oil and a tablespoon of water to prevent drying out and keep it creamy.
- • Avoid freezing this dish as it can affect the delicate texture of the cherry tomatoes and tuna.
🍷 Pairing
To complement this dish, opt for a crisp Sicilian white like a fresh, fragrant Grillo that balances the tuna’s saltiness and the tomatoes’ sweetness. Alternatively, a light Catarratto or a coastal Vermentino works beautifully. If you prefer red, a young, fruity Nero d’Avola pairs well, or from outside Sicily, try a Ligurian Vermentino or a Friulian Sauvignon Blanc.
Making this pasta with tuna and Pachino cherry tomatoes is like bringing a little slice of Sicily right to your dining table — simple, vibrant, and full of soul. I warmly encourage you to give it a go at home, and don’t forget to share the joy and flavours with your nearest and dearest. It’s the kind of dish that’s best enjoyed together, so spread the love and the tradition!
Rate this recipe
Click or tap the stars to rate