Paccheri with Fresh Tuna Ragu: Recipe from Sicily

Name: Paccheri with Fresh Tuna Ragu: Recipe from Sicily
Prep time: 10 min
Cook time: 20 min
Yield: 4 serving
Ingredients: 360 g mezzi paccheri pasta; 350 g fresh tuna; 1-2 Red Onions; 250 g datterini tomatoes; 1 lemon; ½ glass dry white wine; mint leaves; salt; ground black pepper; extra virgin olive oil

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4.9

99 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
514 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Paccheri with Fresh Tuna Ragu: Recipe from Sicily

Daisy Meyer

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This fresh and delicious pasta with fresh tuna recipe from Sicily is easy to make and only takes the time you need to boil the water and cook the pasta! Perfect summer or weeknight meal!

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Ingredients

Servings

360 g mezzi paccheri pasta (12-13oz) or paccheri, giant penne, rigatoni etc
350 g fresh tuna (12oz) 1-2 thick steaks
1-2 Red Onions I used Tropea onions
250 g datterini tomatoes (9oz)
1 lemon organic ( to zest)
½ glass dry white wine
mint leaves
salt for pasta and to taste
ground black pepper to taste
extra virgin olive oil

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Instructions

Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring tothe boil again.
Peel the red onion/s and slice into thin crescents. Cut the tuna into cubes, as in the photos. Wash the tomatoes, remove the stalk and cut them in half.
Pour olive oil into a large frying pan or skillet, add the red onion and sauté gently. Once the onion has softened, add the tomatoes and cook on a medium heat until they start to softentoo. Then turn the heat up, add the tuna and brown it for a couple of minutes turning frequently and then add the white wine. Allow the alcohol to evaporate. Turn the heat down.
Cook the pasta a minute less than al dente according to the instructions on the packet.
While the pasta is cooking (it usually takes about 10 minutes) season the tuna ragu withsalt and pepper and cook for a couple of minutes more. You will see that the tomato peel begin to come off on its own, you can remove the peel if you prefer with the help of a knife and fork. I didn’t remove it.
Add a little chopped fresh mint and cook the tuna sauce for a couple of minutes more.If necessary, add ½ ladle of pasta cooking water if the sauce seems dry.
When the pasta is almost cooked, save a little of the cooking water and drain. Add thepasta to the pan with the tuna ragu. Mix the sauce and the pasta together well and finish cooking the pasta in the sauce. Adding a little pasta cooking water if you need it.
When the pasta is ready, remove the skillet from the heat and add some more chopped freshmint leaves, freshly ground black pepper and the grated zest of one lemon. You can serve your mezzi paccheri with fresh tuna ragu with a drizzle of olive oil and some peperoncino flakes if desired.

Notes

This recipe can also be made with other steak fish such as swordfish. Whatever fish you use it's important not to overcook it. Small cubes of fresh fish cook very quickly.

Nutrition Information

Show Details

Calories 514kcal (26%) Carbohydrates 76g (25%) Protein 33g (66%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Cholesterol 33mg (11%) Sodium 50mg (2%) Potassium 656mg (19%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 2222IU (44%) Vitamin C 31mg (34%) Calcium 49mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 514 kcal

% Daily Value*

Calories	514kcal	26%
Carbohydrates	76g	25%
Protein	33g	66%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	2g	10%
Cholesterol	33mg	11%
Sodium	50mg	2%
Potassium	656mg	14%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	2222IU	44%
Vitamin C	31mg	34%
Calcium	49mg	5%
Iron	3mg	17%