Pappardelle with Smoked Tuna and Tomatoes

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12 INGREDIENTS • 5 STEPS • 20MINS

Pappardelle with Smoked Tuna and Tomatoes

Name: Pappardelle with Smoked Tuna and Tomatoes
Total time: PT1200.0S
Yield: 6
Ingredients: 500 gram Pappardelle Pasta; 1/4 cup Extra-Virgin Olive Oil; 1 pinch Crushed Red Pepper Flakes; 4 clove Garlic; 1/2 Onion; 340 gram Cherry Tomato; 125 gram Canned Tuna in Olive Oil; 1 handful Fresh Basil Leaf; 1/2 Lemon; to taste Freshly Ground Black Pepper; to taste Salt; to taste Parmigiano-Reggiano

This Pappardelle with Smoked Tuna and Tomatoes is a quick, flavorful pasta dish featuring tender pappardelle coated in a light, garlicky tomato sauce, accented with chunks of smoked tuna, fresh basil, and a touch of lemon. Perfect for an easy yet elegant meal!

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20MINS

Total Time

$1.77

Cost Per Serving

Ingredients

Servings

us / metric

1.1 lb

Pappardelle Pasta

4 Tbsp

Extra-Virgin Olive Oil

1 pinch

Crushed Red Pepper Flakes

to taste

4 cloves

Garlic, finely sliced

1/2

Onion, sliced

2 1/4 cups

Cherry Tomatoes, halved

1/2 cup

Canned Tuna in Olive Oil, drained

1 handful

Fresh Basil Leaf

1/2

Lemon, zested, juiced

to taste

Freshly Ground Black Pepper

to taste

Salt

to taste

Freshly Grated Parmigiano-Reggiano

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Cooking Instructions

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step 1

Bring a large pot of salted water to a boil. Cook the Pappardelle Pasta (1.1 lb) until al dente according to the package instructions. Reserve 1 cup of the pasta water, then drain the pasta.

step 2

Heat the Extra-Virgin Olive Oil (4 Tbsp) in a large skillet over medium heat. Add the Crushed Red Pepper Flakes (1 pinch), sliced Garlic (4 cloves), and Onion (1/2). Sauté for 2–3 minutes until fragrant and the onion softens. Add the Cherry Tomatoes (2 1/4 cups) to the skillet. Season with a pinch of salt and black pepper and cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices.

step 3

Break the Canned Tuna in Olive Oil (1/2 cup) into chunks and add them to the skillet. Stir gently to combine, allowing the flavors to meld for 2–3 minutes.

step 4

Add the drained pappardelle to the skillet, tossing to coat the pasta in the sauce. Add a splash of reserved pasta water to loosen the sauce. Tear Fresh Basil Leaf (1 handful) and add them to the pasta. Zest the Lemon (1/2) over the dish, then squeeze in its juice. Toss gently to distribute.

step 5

Adjust seasoning with Salt (to taste) and Freshly Ground Black Pepper (to taste) to taste. Serve immediately, garnished with freshly grated Parmigiano-Reggiano (to taste).