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.
prep time30 Min
cook time40 Min
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
Wash the tomatoes and cut them into quarters.
Over a moderate heat gently brown the garlic in the hot olive oil.
Add the fresh chilli (seeded and chopped) and then the anchovies, making them dissolve in the oil.
Add the tomatoes and sauté over a high heat until they become soft.
Cook the Paccheri in a large pan of salted water until al dente.
Drain the pasta, add to the sauce and sauté for a few moments.
Garnish with one or two rolled anchovies and a pinch of fresh parsley.
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