Recipes › Pasta › Paccheri with Tomato Sauce Recipe

Paccheri with Tomato Sauce Recipe

Recipe by Pedro M. A. Neves

Paccheri, large cylindrical pasta tubes from southern Italy, shine when dressed simply with a vibrant, slow-cooked tomato sauce. This classic Campanian dish lets the quality of tomatoes and olive oil take center stage, creating a rustic yet elegant main course that embodies Italian regional cooking at its finest.

Ingredients

• 400g paccheri pasta
• 800g San Marzano tomatoes (canned or fresh, crushed)
• 60ml extra virgin olive oil
• 4 cloves garlic, minced
• 1 small onion, finely diced
• 10g fresh basil leaves
• 5g sea salt
• 2g black pepper
• 1g dried oregano
• pinch of sugar (optional, to balance acidity)

Instructions

1. Heat extra virgin olive oil in a large heavy-bottomed pan over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent.

2. Add minced garlic to the pan and cook for 1-2 minutes until fragrant, stirring constantly to prevent browning.

3. Add crushed tomatoes to the pan along with dried oregano. Stir well to combine all ingredients.

4. Bring the sauce to a gentle simmer and reduce heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally. The sauce should thicken and deepen in color. Season with salt, pepper, and sugar if needed.

5. While the sauce simmers, bring a large pot of salted water (approximately 3 liters) to a rolling boil. Add paccheri and cook according to package directions, typically 12-14 minutes, until al dente. Reserve 200ml of pasta water before draining.

6. Add the drained paccheri directly to the tomato sauce and toss gently, adding pasta water a little at a time (50-100ml) to achieve a silky consistency that coats the tubes.

7. Remove from heat and tear fresh basil leaves over the pasta. Toss gently one final time.

8. Divide into bowls and drizzle each portion with a small amount of high-quality extra virgin olive oil. Serve immediately.

Substitutions

• Use fresh San Marzano tomatoes (about 1kg) instead of canned: blanch, peel, seed, and crush them for a fresher taste.
• Replace basil with flat-leaf parsley for a slightly more herbaceous finish, or omit entirely for a cleaner tomato focus.
• For a richer sauce, add 100ml heavy cream or a splash of reserved pasta water mixed with butter at the end.
• Substitute paccheri with rigatoni or large penne if paccheri is unavailable, adjusting cooking time as needed.

Tips

• Do not overcook paccheri; al dente texture is essential so the tubes hold their shape and provide textural contrast to the sauce.
• Reserve pasta water before draining; its starch emulsifies with oil and creates a silky sauce that clings to the large tubes.
• Use high-quality San Marzano tomatoes and extra virgin olive oil—their flavor is fundamental since the sauce contains so few ingredients.
• Avoid adding cream, butter, or cheese; this traditional preparation celebrates the purity of tomato and olive oil.

Paccheri originates from Campania, particularly the Amalfi Coast region, where it has been produced for centuries. This simple tomato sauce preparation reflects the Mediterranean philosophy of allowing premium seasonal ingredients to shine without heavy adornment, representing authentic southern Italian home cooking.

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