| Contessa Nera dei Paccheri al Tonno recipe Ingredients40 g salted capers4 anchovy fillets400 g paccheri120 g tuna in oil4 tablespoons extra virgin olive oil400 g tomato pulp1 bunch parsley1 garlic clove a few basil leaves, pepper Preparation Rinse the capers, then leave them in a bowl under running water for 15 minutes, so that they lose all the salt. Prepare a chopped mixture with garlic, drained and dried capers and parsley. In a pan heat 2 tablespoons of oil and let the anchovy fillets melt, then add the chopped and, after a couple of minutes, also the tomato pulp. Let simmer for 15 minutes, then add the chopped tuna and cook for another 5 minutes. In the meantime, cook the paccheri very al dente in plenty of salted water. Drain and pour into the pan with the seasoning and a ladle of cooking water. Finish cooking the paccheri together with the sauce, remove from the heat and add 1 drizzle of oil, a pinch of pepper and a few leaves of chopped basil. |
