Paccheri with Salmon & Tomatoes

I chanced upon Paccheri recently when I was shopping for pasta meant for a catalogue photoshoot. It's a rather huge but short tubular pasta which has a diameter of about 1 inch and about 1 1/2 inches in length. After the shoot, nobody wants to take the pasta back so I pack them back and used them in 2 recipes. I did a bit of research, it's good for a sauce atop them or stuffed. When paccheri is done properly, it will flatten and not broken into small pieces.

The second time I chanced upon paccheri was during the launch of Italiannies' Festa della Pasta Promotion.

The first recipe, I just racked up something rummaged in my pantry and fridge. I had a can of wild salmon given as a gift from Canada which I've turn it into a tomato based sauce. A very simple dish that one can come up in less than 30 mins. Fresh salmon can be used too or even canned tuna fish (whole in brine).

The other recipe, I just stuffed the cooked paccheri with a beef bolognaise and layer with white sauce and cheese, baked them in a dish ala lasagne. BoiBoi loved this a lot and is already asking me to make again.

Hope you'll like this.

Paccheri with Salmon & Tomatoes
(Serves 4)

1 Tbsp extra virgin olive oil
1 onion, chopped
1 tsp chili flakes (optional)
2 cloves garlic, minced
1 can (400 g) whole tomato (I like Cirio)
1 can (180 g) wild salmon (can be replaced with fresh salmon or even canned tuna)
150 g cherry tomatoes, halved
1 Tbsp fresh parsley, chopped
Salt and ground black pepper to taste
Extra chopped parsley and grated parmesan to garnish

Heat oil in a pan and saute onion until soft (5 - 8 minutes). Stir in garlic and chili flakes (if using). Next pour in the canned tomato. Using your spatula, break them up into small pieces. Let it simmer for about 10 minutes.

Meanwhile, bring a large pot of water to the boil. Add in a generous pinch of salt. Cook paccheri until al dente. The serving for pasta per person is about 75 - 80 g per person. Drain pasta and reserve some liquid.

Lastly add in cherry tomatoes and salmon. Season with salt and black pepper. Add in the cooked paccheri and chopped parsley. Mix throughly but gently. You may add in the pasta cooking water if it's a little dry. Dish into individual plates and garnish with grated parmesan and chopped parsley.