When it comes to satisfying dinners, there’s something incredibly comforting about pasta dishes. But rather than opting for the same old spaghetti bolognese, why not switch things up with a with tuna, paired with some featuring the king of cheeses: Parmigiano Reggiano.

Firstly, let’s talk about paccheri. This pasta originates from Southern Italy, specifically from the region of Campania. It’s a large, tube-shaped pasta that’s perfect for filling with rich and hearty sauces. For this recipe, we’ll be using canned tuna to create a flavorful tomato sauce that goes perfectly with the paccheri.

Ingredients for the paccheri with tuna:

– 400g paccheri pasta
– 2 tablespoons of olive oil
– 2 garlic cloves, minced
– 1 small onion, finely chopped
– 1 can of tuna, drained and flaked
– 400g canned chopped tomatoes
– 1 tablespoon of tomato puree
– A pinch of chili flakes (optional)
– Salt and pepper to taste
– Fresh parsley leaves to garnish

Instructions:

1. Cook the paccheri in a large pot of boiling salted water, according to the package instructions until al dente.

2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the minced garlic and chopped onion, cooking them until they are softened.

3. Add the drained and flaked tuna to the frying pan, stirring until the tuna is coated with the garlic and onion mixture.

4. Pour the canned chopped tomatoes into the pan, along with the tomato puree and chili flakes (if using). Mix well and let it simmer for 5-10 minutes until the sauce has thickened.

5. When the paccheri is ready, drain it and add it to the frying pan with the tomato sauce. Toss the pasta thoroughly so it’s completely coated in the sauce.

6. Season with salt and pepper to taste, then serve the paccheri on a plate, garnished with fresh parsley leaves.

Now, let’s move on to the gratin potatoes with Parmigiano Reggiano. This dish is the perfect side to the paccheri, providing a creamy and cheesy accompaniment that’s sure to satisfy.

Ingredients for the gratin potatoes:

– 4 large potatoes, peeled and sliced thinly
– 1 cup of milk
– 1 cup of heavy cream
– 3 garlic cloves, minced
– Salt and pepper to taste
– 1 cup of grated Parmigiano Reggiano cheese

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Place the thinly sliced potatoes in a large baking dish.

3. In a mixing bowl, whisk together the milk, heavy cream, minced garlic, salt, and pepper.

4. Pour the mixture over the sliced potatoes, then top with the grated Parmigiano Reggiano cheese.

5. Bake the potatoes in the preheated oven for 40-45 minutes, or until the top is golden brown and the potatoes are tender.

6. Remove the gratin from the oven and let it cool for a few minutes before serving alongside the paccheri with tuna.

There you have it, a delicious and comforting dinner that’s sure to satisfy even the biggest of appetites. The paccheri with tuna provides a rich and hearty main course, while the gratin potatoes with Parmigiano Reggiano add a creamy and cheesy side that’s the perfect accompaniment. So why not switch up your usual pasta dishes and give this paccheri with tuna and gratin potatoes a try?

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