Boil the paccheri in salted boiling water until al dente, drain and sprinkle a little olive oil to prevent 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 chopped cherry tomatoes, add a little pasta water and simmer. In the same pan place the paccheri and cover cook for a few minutes just enough to cook the filling. Serve warm

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