The Paccheri noodle is from teh southern region of Campania, and was specifically designed to smuggle garlic across the border to Prussia, now Austria. Not only is the shape great for smuggling...but it turns out it holds a great sauce perfectly as well. Enjoy!
- fresh tomato paccheri pasta
- cherry tomatoes
- tomato sauce
- chili flake
- 6 qt. pot
- large sauté pan
- chef’s knife
- large metal cooking spoon or large metal spatula
- pasta strainer or basket
- metal tongs or cooking spoon
COOK TIME: 30 MINUTES
STEP 1: Fill 6 qt. pot 2/3 of the way with water. Heat water over high heat, bring to a rolling boil. Add kosher salt to boiling water. Water should be salty like the sea. Slice cherry tomatoes half. "Fluff pasta" loosen up noodles with fingers before cooking.
STEP 2: Melt butter in a large sauté pan over medium heat. Add chili flake and swirl pan until fragrant, 15-30 seconds. Add cherry tomatoes.
STEP 3: Toss or stir tomatoes and cook 1-2 minutes until tomatoes are slightly soft and coated with chili flake.
STEP 4: Add red sauce and stir/ Add half of the mint leaves. turn off heat. Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.
STEP 5: Cook pasta 2-3 minutes or until desired dente. Strain pasta and add noodles to the sauce. toss or stir until all noodles are coated with sauce. Add salt and pepper to taste.
STEP 6: Transfer to pasta dish and garnish with dollops of stracciatella and mint leaves.
STEP 17: Enjoy your pasta!
Nero D'Avola is a Sicillian red wine with sweet tannis and plum and peppery flavors.
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