Paccheri pasta with yellowfin tuna and fresh tomatoes

  1. Heat a tablespoon of the oil in a large frying pan and add the shallot and garlic together with a pinch of salt. Cook on a low heat for 8-10 minutes, until soft, stirring often to avoid it catching. Pour in the white wine, turn up the heat to a simmer and reduce by about half.
  2. While the sauce is reducing, get the water ready for the pasta. Fill a large saucepan with salted boiling water, then cook the pasta until al dente (about 8 minutes).
  3. Stir the tomatoes into your white wine sauce and cook 5 mins until softened, pressing against the side of the pan with a wooden spoon to help break them up. Then stir in the tuna pieces, cook for another 5 minutes and remove from the heat. If the sauce starts to look dry, add a ladleful of the pasta water and stir to loosen.
  4. Using a slotted spoon, move the pasta directly over to the pan containing the sauce, adding a little more of the pasta water if necessary. Toss together with most of the parsley and parmesan, then divide between 2 bowls. Drizzle with a little olive oil, season well and sprinkle over the remaining parmesan and parsley.

What you’ll need:

  • 220g LEAP yellowfin tuna pan-fry pieces
  • Extra virgin olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • Salt and pepper
  • 150ml white wine
  • 220g paccheri pasta
  • 450g medium tomatoes
  • Freshly grated Parmigiano Reggiano
  • Handful fresh parsley, chopped