Paccheri All Caprese Recipe

Bring water to a boil

Pour 4 liters of water into a large pot, bring to a rolling boil. Add 2 tablespoons coarse salt. If using, add 1 tsp olive oil to help prevent foaming.

Cook paccheri

Add 12 oz dried paccheri to boiling water and cook uncovered, stirring occasionally, until al dente (check package for time; typically 10–12 minutes). Reserve 1 to 1 1/2 cups of starchy pasta cooking water just before draining. Drain pasta and set aside briefly.

Prepare tomatoes

While pasta water heats, crush the canned whole tomatoes by hand or pulse 1–2 times in a blender for a slightly chunky texture. Set aside.

Sweat aromatics

In a wide sauté pan large enough to hold the paccheri, heat 2 tbsp extra-virgin olive oil over medium heat. Add the sliced garlic and minced shallot and cook, stirring, until softened and fragrant but not browned, about 2–3 minutes.

Simmer tomato sauce

Add the crushed tomatoes, 10 basil leaves torn, 1 tsp salt and 1 tsp black pepper to the pan. Bring to a gentle simmer, then reduce heat to low. Let simmer 8–10 minutes to concentrate flavors, stirring occasionally. Taste and adjust seasoning. If sauce seems too acidic, stir in a pinch of sugar (optional).

Finish sauce with pasta water

Just before the pasta is done, add 1/2 cup of the reserved pasta water to the sauce and stir to loosen and emulsify. The sauce should be glossy and lightly thickened; add more pasta water (up to the reserved amount) if needed for a saucy coating.

Combine pasta and sauce

Add the drained paccheri to the sauté pan with the tomato sauce. Toss gently over low-medium heat for 1–2 minutes so the pasta absorbs sauce. If the pan is tight, work in two batches or transfer sauce to a larger bowl and fold in the pasta. If needed, add a splash of pasta water to reach desired consistency.

Add Caprese ingredients

Remove the pan from heat. Immediately scatter the diced fresh mozzarella and halved cherry tomatoes over the hot pasta. Add chiffonade basil, 1 tbsp extra-virgin olive oil, 1 tsp flaky sea salt (or 1/2 tsp fine sea salt), and 1/4 tsp freshly ground black pepper. Toss gently so the mozzarella warms slightly but does not fully melt—Caprese is best with distinct mozzarella pieces.

Plate and garnish

Divide the paccheri among 4 plates or bowls. Drizzle each portion with a few drops of aged balsamic vinegar if using, and sprinkle optional grated Parmigiano-Reggiano or red pepper flakes to taste. Finish with a couple of fresh basil leaves on top and a final drizzle of olive oil.

Serve

Serve immediately while the pasta is warm and the mozzarella is slightly softened. Leftovers can be refrigerated and gently reheated; add a splash of water when reheating to loosen the sauce.

If using grated Parmigiano-Reggiano, sprinkle just before serving so it melts lightly into the warm sauce. If you like heat, add a pinch of red pepper flakes to the sauce while simmering or sprinkle over the plated dish.