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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©
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Comments

  1. JoApril 17, 2010 at 4:53 AM

    This looks so good!

    ReplyDelete
  2. ClaudApril 17, 2010 at 5:05 AM

    ...and probably tastes delizioso!

    ReplyDelete
  3. Sushma MallyaApril 17, 2010 at 5:07 AM

    Sauce looks yummy, loved the garlic flavour in it

    ReplyDelete
  4. PamApril 17, 2010 at 5:07 AM

    I always learn something new here! I've never heard of paccheri and have to find some. It looks great!

    ReplyDelete
  5. YariApril 17, 2010 at 6:54 AM

    I love paccheri... It's my favourite kind of pasta. And this simple tomato sauce look terrific.

    ReplyDelete
  6. DailyChefApril 17, 2010 at 12:11 PM

    Delicious! I don't think I've ever had paccheri before. Time to remedy that!

    ReplyDelete
  7. AlessandraApril 17, 2010 at 5:47 PM

    Yes, paccheri is a lovely type of pasta, pity it is difficult to find in New Zealand, I'll have to make the most of it while I am here.

    Thank you all for your comments :-)

    ReplyDelete

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