Ingredients
Scale
To make the perfect Paccheri Pasta, you’ll need the following ingredients:
- 400g (14 oz) paccheri pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon fresh basil, chopped (or 1/2 teaspoon dried basil)
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
- Optional protein: 200g (7 oz) ground beef, sausage, or chicken (if you prefer a meat-based sauce)
- Optional fillings: Ricotta cheese (for stuffed paccheri)
Ingredient Highlights
- Paccheri Pasta: Paccheri is made from durum wheat semolina, giving it a firm texture that holds sauces well. Its large size makes it perfect for filling or soaking up chunky tomato-based sauces or creamy gravies.
- Olive Oil: Used for sautéing the onion and garlic, olive oil brings a fruity, rich flavor that complements the other ingredients in the sauce.
- Tomatoes: Crushed tomatoes are the base for most Italian pasta sauces, offering a tangy, savory backdrop for the pasta.
- Herbs and Garlic: Oregano, basil, and garlic create a fragrant and flavorful base for the sauce. Fresh herbs like basil add a burst of flavor, while oregano brings depth.
- Cheese: Parmesan is the perfect finishing touch. Its salty, umami flavor complements the sweetness of the tomato sauce and enhances the overall dish.
Instructions
First Step: Prepare the Sauce
- Heat Olive Oil: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.
- Sauté Onion and Garlic: Add the chopped onion to the pan and cook for 3-4 minutes until it softens. Add the minced garlic and cook for another minute until fragrant.
- Add Tomato Paste and Crushed Tomatoes: Stir in the tomato paste, letting it cook for 1-2 minutes, which will deepen its flavor. Add the crushed tomatoes, and stir to combine.
- Season the Sauce: Add dried oregano, fresh basil (or dried basil), and salt and pepper to taste. Let the sauce simmer over low heat for 15-20 minutes to allow the flavors to meld together. Stir occasionally to prevent burning.
Second Step: Cook the Paccheri Pasta
- Boil Water: In a large pot, bring salted water to a boil. Use about 4 liters (1 gallon) of water for every 400g (14 oz) of paccheri pasta.
- Cook Paccheri: Once the water is boiling, add the paccheri and cook according to package instructions, usually about 12-14 minutes, or until al dente. Stir occasionally to prevent the pasta from sticking together.
- Drain and Reserve Pasta Water: When the pasta is done, drain it, reserving a cup of the pasta water. Set the pasta aside while you finish the sauce.
Third Step: Combine the Pasta and Sauce
- Add Pasta to Sauce: Add the cooked paccheri pasta directly into the tomato sauce, tossing gently to coat. If the sauce looks too thick, add a little of the reserved pasta water to achieve your desired consistency.
- Add Cheese: Stir in the grated Parmesan cheese, which will melt into the sauce, creating a creamy, cheesy texture.
Fourth Step: Serve and Garnish
- Plate the Pasta: Spoon the paccheri pasta onto individual plates, ensuring that each serving gets a generous amount of sauce.
- Garnish: Sprinkle fresh basil leaves and more grated Parmesan cheese on top for a burst of color and extra flavor.
Fifth Step: Enjoy
- Serve: Enjoy your homemade Paccheri Pasta with a side of crusty bread and a light salad. This dish pairs wonderfully with a glass of sparkling water.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 4-6
- Calories: 350-400
- Fat: 10g
- Carbohydrates: 55g
- Protein: 12g