Name: Pappardelle with Smoked Tuna and Tomatoes
Total time: PT1200.0S
Yield: 6
Ingredients: 500 gram Pappardelle Pasta; 1/4 cup Extra-Virgin Olive Oil; 1 pinch Crushed Red Pepper Flakes; 4 clove Garlic; 1/2 Onion; 340 gram Cherry Tomato; 125 gram Canned Tuna in Olive Oil; 1 handful Fresh Basil Leaf; 1/2 Lemon; to taste Freshly Ground Black Pepper; to taste Salt; to taste Parmigiano-Reggiano

This Pappardelle with Smoked Tuna and Tomatoes is a quick, flavorful pasta dish featuring tender pappardelle coated in a light, garlicky tomato sauce, accented with chunks of smoked tuna, fresh basil, and a touch of lemon. Perfect for an easy yet elegant meal!

Low-Fat

Peanut-Free

Tree Nut-Free

Main Dish

Stove

Weeknight Dinners

Low Salt

Egg-Free

Nut-Free

Soy-Free

Low-Sugar

Pescatarian

Pasta & Noodles

Comfort Food

Shellfish-Free

Kid-Friendly

Dinner

Quick & Easy

Pasta

Pappardelle with Smoked Tuna and Tomatoes

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Pappardelle Pasta

gram

Extra-Virgin Olive Oil

Crushed Red Pepper Flakes

pinch

Garlic

clove

Onion

Cherry Tomato

Canned Tuna in Olive Oil

Fresh Basil Leaf

handful

Lemon

Freshly Ground Black Pepper

to taste

Salt

Parmigiano-Reggiano

Bring a large pot of salted water to a boil. Cook the {@0:} until al dente according to the package instructions. Reserve 1 cup of the pasta water, then drain the pasta.

Bring a large pot of salted water to a boil. Cook the Pappardelle Pasta (500 gram) until al dente according to the package instructions. Reserve 1 cup of the pasta water, then drain the pasta.

Heat the {@1:} in a large skillet over medium heat. Add the {@0:}, sliced {@3:}, and {@4:}. Sauté for 2–3 minutes until fragrant and the onion softens.  Add the {@2:} to the skillet. Season with a pinch of salt and black pepper and cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Heat the Extra-Virgin Olive Oil (1/4 cup) in a large skillet over medium heat. Add the Crushed Red Pepper Flakes (1 pinch), sliced Garlic (4 clove) [finely sliced], and Onion (1/2 N/A) [sliced]. Sauté for 2–3 minutes until fragrant and the onion softens.  Add the Cherry Tomato (340 gram) [halved] to the skillet. Season with a pinch of salt and black pepper and cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Heat the Extra-Virgin Olive Oil (1/4 cup) in a large skillet over medium heat. Add the Crushed Red Pepper Flakes (1 pinch), sliced Garlic (4 clove), and Onion (1/2). Sauté for 2–3 minutes until fragrant and the onion softens.  Add the Cherry Tomato (340 gram) to the skillet. Season with a pinch of salt and black pepper and cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Break the {@0:} into chunks and add them to the skillet. Stir gently to combine, allowing the flavors to meld for 2–3 minutes.

Break the Canned Tuna in Olive Oil (125 gram) [drained] into chunks and add them to the skillet. Stir gently to combine, allowing the flavors to meld for 2–3 minutes.

Break the Canned Tuna in Olive Oil (125 gram) into chunks and add them to the skillet. Stir gently to combine, allowing the flavors to meld for 2–3 minutes.

Add the drained pappardelle to the skillet, tossing to coat the pasta in the sauce. Add a splash of reserved pasta water to loosen the sauce. Tear {@0:} and add them to the pasta. Zest the {@1:} over the dish, then squeeze in its juice. Toss gently to distribute.

Add the drained pappardelle to the skillet, tossing to coat the pasta in the sauce. Add a splash of reserved pasta water to loosen the sauce. Tear Fresh Basil Leaf (1 handful) and add them to the pasta. Zest the Lemon (1/2 N/A) [zested, juiced] over the dish, then squeeze in its juice. Toss gently to distribute.

Add the drained pappardelle to the skillet, tossing to coat the pasta in the sauce. Add a splash of reserved pasta water to loosen the sauce. Tear Fresh Basil Leaf (1 handful) and add them to the pasta. Zest the Lemon (1/2) over the dish, then squeeze in its juice. Toss gently to distribute.

Adjust seasoning with {@2:} and {@0:} to taste. Serve immediately, garnished with freshly grated {@1:}.

Adjust seasoning with Salt ( to taste) and Freshly Ground Black Pepper ( to taste) to taste. Serve immediately, garnished with freshly grated Parmigiano-Reggiano ( to taste).

Adjust seasoning with Salt (to taste) and Freshly Ground Black Pepper (to taste) to taste. Serve immediately, garnished with freshly grated Parmigiano-Reggiano (to taste).