Paccheri pasta with tomato sauce and homemade stracciatella PACCHERI AL SUGO DI POMODORO E STRACCIATELLA
Red datterino tomatoes and their juice
Extra virgin olive oil
FOR THE PASTA
Put a large saucepan of water on to boil.
When boiling, add a handful of salt along with the pasta and cook the paccheri for 13 minutes to achieve "al dente" cooking.
In a bowl, season the tomatoes with the basil, 4 tablespoons of olive oil, salt to your liking and lightly mix together.
FOR THE TOMATO SAUCE
Cook the tomatoes over high heat for 2 minutes, then simmer for an additional minutes.
Add the paccheri and finish cooking for an additional 2 minutes.
Serve the pasta and finish with a drizzle of olive oil, a generous spoon of stracciatella and fresh basil.
Prep time 30 MINS