Tummyia busiate with cherry tomato, lilliput capers and olives
15 recipes
Half paccheri rigati with tomato, ventresca, capers and black olives
ingredients
servings
5
Yellow tomato sauce
680 grams
Mezzi paccheri rigati, pasta
500 grams
Tuna belly
210 grams
Natural sea salt
50 grams
Olive oil
10 mL
Garlic powder
10 grams
Pitted black olives
10 grams
Capers
10 grams
White sugar
3 grams
Black pepper
to taste
Salt
to taste
first courses from Italy - Campania
Half paccheri rigati with tomato, ventresca, capers and black olives
Half paccheri rigati with tomato, ventresca, capers and black olives
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Relive the flavors of Campania with Gragnano pasta combined with the yellow tomato (a tomato with a limited production of the highest quality) and the tuna belly. The Box contains all the ingredients in the right dose to cook a recipe from Campania signed by Chef Roberto Proto. My Cooking Box, Chef by passion!
preparation
step 1
In a large saucepan bring to the boil 5 liters of water (if you use less water, adjust the salt in proportion).
step 2
Rinse the capers under running water until they are completely desalted.
step 3
In the meantime heat the oil, the capers and the olives in a pan over low heat. Fry for about a minute.
step 4
Add the tomato (found in the box), half a dose of salt, sugar and cook, always on a low heat, for about five minutes.
step 5
Turn off the heat and add the previously drained tuna. Check the flavor and, according to your taste, add the remaining dose of salt if necessary.
step 6
Stir with a wooden spoon and leave the sauce to rest until the pasta is cooked.
step 7
When the water for the pasta boils, add the coarse salt and the paccheri, taking care to keep the water boiling to the minimum and mix the pasta gently, so as to avoid breaking it.
step 8
To obtain a perfect al dente cooking, cook the paccheri for 13 minutes (continue cooking for a few minutes if a softer consistency is desired).
step 9
When there is one minute left until the end of cooking, heat the tuna sauce over medium heat and add 60 grams of cooking water (about a ladle) from the pan of the paccheri.
step 10
Drain the pasta and place it directly in the pan of the sauce. Stir gently until the cooking water has absorbed.
step 11
Arrange the paccheri on the plates and, if desired, sprinkle with black pepper.
