Mediterranean-style paccheri

Ingredients

• 400 gpaccheri pasta
• 700 mltomato passata
• ½ tablespoontomato purée
• 1aubergine, diced
• 1red pepper, diced
• a few leavesbasil
• 240 gtuna in oil
• 2 clovesgarlic, peeled
• 1white onion, chopped
• 1 tablespoonrinsed capers
• 1 teaspoondried oregano
• 4 tablespoons (60 ml)extra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• to tastechilli

Instructions

1. 1

   Prepare the vegetables

   Rinse the aubergine and red pepper, then cut them into dice.

2. 2

   Fry the vegetables

   Fry the aubergine and pepper in very hot oil over a high heat for a few minutes, then set them aside.

3. 3

   Soften the onion

   Heat 4 tablespoons of oil in a large frying pan. Add the onion, garlic cloves and a small piece of chilli, and cook until the onion is pale and softened without letting the ingredients colour.

4. 4

   Start the sauce

   Add the passata, tomato purée and basil, then season with salt.

5. 5

   Simmer with tuna

   Cook over a medium heat for 15 minutes with the pan partly covered. Drain and flake the tuna, then stir it into the tomato sauce.

6. 6

   Add vegetables and capers

   Stir in the aubergine and pepper mixture and the capers, then cook for a few more minutes.

7. 7

   Season the sauce

   When the sauce is nearly ready, add the oregano and season with black pepper.

8. 8

   Cook the pasta

   Meanwhile, boil the paccheri in plenty of salted water for the time stated on the packet.

9. 9

   Toss with sauce

   Drain the pasta and toss it in the pan with the Mediterranean sauce.

10. 10

    Serve straight away

    Divide the paccheri among plates and serve immediately.

What is Mediterranean-style paccheri?

Paccheri are large, broad pasta tubes associated with southern Italy, where robust sauces can cling to their shape. This version combines tomato, aubergine, pepper, tuna and capers for a savoury, full-flavoured dish.

The ingredients evoke the coastal cooking of southern Italy, though this is a home-style combination rather than one single fixed regional recipe. Frying the vegetables separately and adding them to the sauce later helps retain their individual flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 29g protein, 92g carbs, 22g fat.

Most of the carbohydrates come from the pasta, while the olive oil and oil-packed tuna contribute much of the fat. Tuna provides most of the protein, with smaller amounts from the pasta and vegetables. Pair a serving with a green salad or extra vegetables to add freshness to the plate.

Choosing the pasta

Paccheri: the broad tubes give the chunky sauce plenty of places to settle. Use the packet timing as a guide, since cooking times vary by brand and thickness.

Other shapes: rigatoni or another large tube pasta can work if paccheri are unavailable. The method names rigatoni when describing the pasta, but the ingredient list calls for paccheri.

Frying the vegetables

Aubergine and pepper: cut them into similar-sized dice so they cook at roughly the same pace. Fry them in very hot oil for a few minutes, then remove them before they become overly soft.

Work in batches if the pan is crowded. Too many pieces at once can release moisture and soften rather than fry.

Building the tomato sauce

Aromatics: let the onion, garlic and a small piece of chilli soften gently in the oil without browning. This keeps the base mellow and allows the tomato to remain the main flavour.

Simmer: cook the passata and tomato purée for 15 minutes over medium heat with the pan partly covered. Add the tuna, vegetables and capers afterwards, then give them a few minutes to warm through.

Checking the texture

Pasta: cook it until tender but still with a slight bite, following the packet directions. Drain it just before it reaches your preferred texture, as it will be tossed briefly with the hot sauce.

Sauce: aim for a thick coating that clings to the pasta rather than pooling thinly at the bottom of the pan. A little pasta cooking water can loosen it if needed.

Seasoning and serving

Capers and tuna bring a salty, savoury edge, so taste the sauce before adding more salt. Finish with black pepper and oregano, as directed, and adjust the chilli to suit your preference.

Serve immediately, while the pasta is hot and the sauce coats it well. A crisp green salad or simply dressed vegetables make a fresh contrast to the rich tomato sauce.

Recipe notes & tips

• Cut the aubergine and pepper into evenly sized pieces for more consistent frying.
• Let the onion soften without browning so the sauce stays mellow.
• Drain the tuna well before flaking it into the sauce.
• Taste before adding extra salt because the capers and tuna are already savoury.
• Save a little pasta water in case the sauce needs loosening before tossing.

Variations

• More herbs: Add a little extra basil with the oregano for a fresher herbal note.
• Extra chilli: Use a larger piece of chilli for a warmer, spicier sauce.
• Different pasta: Use rigatoni or another large tube shape if paccheri are unavailable.
• Olive addition: Stir in pitted olives with the capers for another savoury accent.
• Fresh finish: Scatter torn basil over the pasta just before serving.

Common mistakes to avoid

• Crowded frying pan: the vegetables can steam instead of fry; cook them in batches if needed.
• Browning the aromatics: this can make the sauce taste harsher; soften the onion and garlic gently.
• Over-salting early: tuna and capers are savoury; taste the finished sauce before adding more salt.
• Overcooking the pasta: it can lose its bite when tossed with the sauce; use the packet timing and check near the end.
• Leaving the dish to stand: the pasta continues absorbing sauce; serve it as soon as it is tossed.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat until piping hot in a pan or microwave, adding a splash of water if the pasta has absorbed the sauce.

Frequently asked questions