Thursday, April 22, 2010

Paccheri with tomato, parsley and garlic.

Paccheri are hollow pasta tubes that look like rigatoni or tortiglioni, but with a difference: the paccheri tubes flatten once they are cooked. Usually the have very rich sauces, but I am one for
'less is more' these days, and so here I just warmed up a ready made Italian tomato passata (a good one).

Once the passata was hot I added some salt, extra virgin olive oil and finely chopped Italian parsley with garlic. These days I am chopping a lot of parsley and garlic together, it is too early for basil, and parsley taste really good in Italy! Also, I like the idea of having a cooked sauce but with raw herbs and garlic in it: the taste changes completely. Simple but really effective!!!

If you are not vegan you can add some ricotta to this.

Photos by Alessandra Zecchini©


  1. Ma la stai provando tutta la nostra pasta!Brava!
    Un bacione

  2. It looks wonderful Alessandra..and even better to be eating it in Italy.

  3. Yes, my mission is to try all the pasta of Italy!!!!!

  4. What an interesting pasta. It really is new to me and your recipe sounds delicious and appealing. I hope you are having a wonderful day and that you will soon have an oven with which to bake. Blessings...Mary


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