Paccheri in tomato and basil sauce

Tomato and basil sauce, is a typical and traditional Italian sauce found in every region of Italy and especially in Campania. With the addition of lemon, which are found all over southern Italy during the growing season, this sauce becomes a little more than ordinary.

This is an ancient recipe that dates back to the 16th century, so of course it has had plenty of time to find its place in Italian cuisine. And, it must be good because it hasn’t changed in all these years. Certainly a tried and tested combination of ingredients.

Paccheri is a thick ring of pasta that pairs beautifully with this rich sauce.

INGREDIENTS for 4 people

• 350 grams Paccheri
• 2 cloves garlic, peeled and smashed
• 10 grams fresh basil leaves
• Good quality extra virgin olive oil, to taste
• Salt to taste
• 500 grams fresh San Marzano tomatoes (or canned DOP San Marzano tomatoes), diced
• 200 grams Sweet Piccadilly or Roma tomatoes, diced
• 200 grams Sweet cherry tomatoes (emphasis on the sweet)
• Fresh lemon zest to taste
• Freshly grated Parmesan cheese to taste

PREPARATION

1. In a large frying pan, heat the oil with the garlic.
2. When the garlic begins to brown, add the San Marzano and Piccadilly tomatoes and cook over a low heat, covered, for 25 minutes. Stir from time to time.
3. Add the sweet cherry tomatoes and cook covered for a further 30 minutes. Season with salt to your own taste.
4. When the tomatoes are cooked and cooled, blend to a sauce and pass it through a sieve to remove the peels and seeds. You should obtain a sauce with a very creamy consistency. Set the sauce aside.
5. Cook the paccheri in plenty of lightly salted water. When cooked, drain it and add it to a pan with a some extra virgin olive oil.
6. Add the tomato sauce and fresh basil leaves and heat it all together, stirring well.
7. Before serving, add some more extra virgin olive oil and the grated lemon zest.
8. Serve with freshly grated Parmesan cheese.