Ingredients
100g paccheri pasta
100g fresh tuna
1 clove garlic
1 tbsp fresh coriander
Pinch of salt and pepper
50ml cream

For the sauce
1 clove garlic
100g cherry tomatoes, chopped
Fresh basil
Salt and pepper

Method

Boil the paccheri in salted boiling water until al dente, drain and sprinkle a little olive oil to prevent the pasta from sticking. Blend together the tuna, coriander, seasoning and cream.

Put the tuna mix in a piping bag and stuff the paccheri.

Prepare the cherry tomato sauce by frying the garlic, basil and the cherry tomatoes. Add a little pasta water and simmer.

In the same pan, place the paccheri, cover and cook for a few minutes, just enough to cook the filling.

Serve warm.

Michael Cauchi is a Chef patron at Michael’s, Valletta.

Sign up to our free newsletters

Get the best updates straight to your inbox:
Please select at least one mailing list.

You can unsubscribe at any time by clicking the link in the footer of our emails. We use Mailchimp as our marketing platform. By subscribing, you acknowledge that your information will be transferred to Mailchimp for processing.