The festive season may be over, but our passion for cooking is endless! After days of rich, celebrative dishes, food becomes lighter and simpler, just like this corzetti pasta with cherry tomatoes and canned tuna. This quick and vibrant recipes combines sweet pomodorini and high-quality Italian canned tuna for a delicious, satisfying meal that tastes like summer on the Riviera even if it’s still January.
Corzetti Pasta with Cherry Tomatoes and Canned Tuna
Ingredients:
- 250 gr cherry tomatoes, halved
- 160 gr canned tuna in olive oil
- extra virgin olive oil
- fresh basil leaves
- salt and black pepper
Prepare the corzetti dough
with your favorite fresh pasta recipe (we recommend our family corzetti recipe). Roll it out and cut out discs using your corzetti cutter. Press each disc between the engraved stamps to imprint the traditional pattern.
Bring a large pot of salted water to a boil. Cook the corzetti until al dente. Reserve a cup of the cooking water, then drain.
In the meantime, in a large skillet, warm a few tablespoons of olive oil over medium heat. Add the cherry tomatoes and a pinch of salt, and cook until they begin to soften and release their juices.
Stir in the flaked tuna and toss gently. Let it warm through, adding a splash of pasta water if the sauce seems dry.
Add the drained corzetti to the skillet and toss to coat. Adjust seasoning with salt and pepper, and serve immediately, drizzling with a touch more olive oil. Remember that grated parmigiano reggiano cheese is not allowed on pasta al tonno!