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paccheri with cherry tomatoes and anchovies

Recipe by
Alma Beatrice

An authentic Neapolitan recipe made with ‘Paccheri’ pasta. Paccheri are large pasta tubes originally from Naples which pair perfectly with fish and chunky sauces. Here's an Italian traditional recipe.

yield 4 serving(s)
prep time 30 Min
cook time 40 Min
method Pan Fry

Ingredients For paccheri with cherry tomatoes and anchovies

  • 360g paccheri gragnano pasta
  • 15 cetara anchovies preserved in oil
  • 20 fresh cherry tomatoes
  • parsley q.b. (quanto basta – as much as you need)
  • fresh chilli pepper q.b.
  • clove of garlic

How To Make paccheri with cherry tomatoes and anchovies

  • 1
    Wash the tomatoes and cut them into quarters.
  • 2
    Over a moderate heat gently brown the garlic in the hot olive oil.
  • 3
    Add the fresh chilli (seeded and chopped) and then the anchovies, making them dissolve in the oil.
  • 4
    Add the tomatoes and sauté over a high heat until they become soft.
  • 5
    Cook the Paccheri in a large pan of salted water until al dente.
  • 6
    Drain the pasta, add to the sauce and sauté for a few moments.
  • 7
    Garnish with one or two rolled anchovies and a pinch of fresh parsley.
  • 8
    Buon appetito! See this recipe on VORREI -