Tomato Paccheri Pasta + Fig & Pear Salad



  • fresh tomato paccheri pasta
  • cherry tomatoes
  • butter
  • straccialla
  • mint
  • 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


    • Pre-heat oven to 500 degrees with pizza stone or cookie sheet. Pre-heat for at least 30 minutes before baking.
    • Take Pizza Dough out of refrigerator and let sit 10-15 min before stretching
    • Remove stem from asparagus. Slice in half lengthwise. Set aside.


      • 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.
      • Melt butter in a large sauté pan over medium heat. Add chili flake and swirl pan until fragrant, 15-30 seconds. Add cherry tomatoes.
      • Toss or stir tomatoes and cook 1-2 minutes until tomatoes are slightly soft and coated with chili flake.
      • 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.
      • 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 tase
      • Transfer to pasta dish and garnish with dollops of stracciatella and mint leaves. Enjoy your pasta!

Wine Pairing:

    Montepulciano D'Abruzzo is a red Italian wine made from the Montepulciano wine grape in the Abruzzo region of east-central Italy.?
    Plane, train or automobile?

Conversation questions:

    What smell brings back great memories?
    Big party or small gathering?