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 improves many dishes! 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!!!
Photos and Recipes by Alessandra Zecchini ©
