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.