Pasta with cherry tomatoes anchovies and onion
- 40 min
A quick, delicious and colorful fish-based first course: pasta with fresh tuna and cherry tomatoes, perfect for serving in the summer. Tuna pasta is the go-to for rustling up a quick last-minute dinner, perfect for spaghetti or mezzemaniche. With this dish we're raising the game a little: fresh tuna, gently seared to preserve all its juiciness, with a mind-blowingly tender and succulent result. All this with colorful cherry tomatoes, the same kind used to make the delicious cherry tomato tart! To finish off, paccheri pasta, perfect for fish-based sauces, complete with a grating of lemon peel, which refreshes and enhances the flavor of the fish. A simple yet refined dish that will make those dinners with friends even more special!
To prepare pasta with fresh tuna and cherry tomatoes, start with the latter: wash and cut them in half 1. Now cut the tuna into strips 2 and then into pieces, each roughly 0.3 inches in size 3.
Heat a drizzle of oil in a pan; brown the peperoncino and garlic for a few minutes. Now add the tuna 4 and sear for at least 5 minutes on a high flame, stirring frequently all the while 5; now add the cherry tomatoes 6.
Remove the garlic and peperoncino 7 and continue to cook on a medium flame for around 15 minutes. Boil the paccheri pasta in salted boiling water 8 and remove 2 minutes before the cooking time on the packet, so that you can finish cooking them in the pan. Add a little cooking water from the pasta to the cherry tomatoes and tuna 9.
Now add the olives to the sauce 10 and then the pasta 11, along with a drop of cooking water and a drizzle of oil 12.
Leave to cook for a few minutes, then add the pepper, finely chopped parsley and previously shredded basil leaves 13. Stir well, arrange onto plates and add the lemon peel 14. Your pasta with fresh tuna and cherry tomatoes is ready to be served 15.
Pasta with fresh tuna and cherry tomatoes can be stored in the refrigerator for one day at most, but ideally it should be enjoyed freshly made.
Add 1-2 anchovies to the sauce, for an even richer-tasting condiment; if you want a more enveloping texture, add a little tomato puree.