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Pappardelle al Tonno
This dish brings together the best of Italy — fresh Tuscan pappardelle pasta paired with a rich, southern Italian tuna sauce inspired by the coastal regions of Sicily and Campania… where my family are from.
In this video I make everything from scratch — using a simple fresh pasta recipe (100g semolina flour to 1 egg per person), kneading it properly, letting it rest, and then rolling it out into those wide, beautiful ribbons.
The sauce couldn’t be simpler — good quality passata, tuna, olives, capers and oregano. When your ingredients are right, you don’t need to overcomplicate it.
Finished with plenty of parmesan and shared at the table — and as you’ll see, my son was a big fan of this one.
This is proper home cooking. Simple, honest, and full of flavour.
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