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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring 4 liters of salted water to a boil.
- 2
Cook Paccheri
Add the 500 grams of Setaro Paccheri to the boiling water and cook according to package instructions, usually about 12-15 minutes or until al dente.
- 3
Drain Pasta
Once cooked, drain the paccheri in a colander, reserving a cup of pasta water for later use.
Preparing the Sauce
- 4
Sauté Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and sauté until fragrant, about 1 minute.
- 5
Add Tomatoes
Add 400 grams of halved cherry tomatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are soft and start to burst.
- 6
Season the Sauce
Stir in 1 teaspoon of salt and 1 teaspoon of black pepper. Cook for an additional 2 minutes.
- 7
Add Basil
Tear 1 cup of fresh basil leaves and add them to the sauce, cooking for another minute until wilted.
- 8
Combine Pasta and Sauce
Add the drained paccheri to the skillet with the sauce. Toss gently to combine, adding reserved pasta water as needed to achieve desired sauce consistency.
Serving
- 9
Plate the Dish
Serve the paccheri hot, garnished with freshly grated Parmesan cheese (50 grams) and additional basil if desired.
