Paccheri with three tomatoes

Ingredients

• 290 gPaccheri di Gragnano
• 350 gpeeled San Marzano tomatoes
• 350 gPiennolo del Vesuvio tomatoes
• 150 gpear cherry tomatoes
• 40 gbuffalo mozzarella (liquid only)
• 1 clovegarlic, unpeeled
• 1 teaspoonrice starch
• as neededextra-virgin olive oil
• as neededfine salt
• as neededblack pepper
• 200 gextra-virgin olive oil
• 1shallot

Instructions

1. 1

   Cook the tomatoes

   Warm a splash of oil in a frying pan and gently fry the unpeeled garlic clove. Add the San Marzano tomatoes and simmer for a few minutes.

2. 2

   Infuse the oil

   Peel and quarter the shallot, then put it in a small pan with 200 g extra-virgin olive oil. Bring to the boil and let it sizzle briefly, then take the pan off the heat and leave the oil to cool.

3. 3

   Char the tomatoes

   Halve the Piennolo tomatoes and place them skin-side down on a very hot griddle. Add a splash of oil and cook until the skins are blackened.

4. 4

   Blend the sauce

   Transfer the grilled tomatoes to a bowl and remove the most burnt pieces, which can make the sauce bitter. Add the shallot-infused oil, salt and pepper.

5. 5

   Strain the sauce

   Blend the tomato mixture with a hand blender, then pass it through a sieve for a smooth, even sauce.

6. 6

   Cook the pasta

   Put the cherry tomatoes, previously soaked in a bowl of water, into a hot pan without oil. Cook over a high heat for a few minutes, piercing them with a fork so they soften slightly. Bring a pan of salted water to the boil for the paccheri.

7. 7

   Prepare the mozzarella

   Take 40 g of buffalo mozzarella and squeeze it into a bowl to collect the liquid. Add the rice starch and whisk with a hand blender.

8. 8

   Finish the pasta

   Remove the garlic from the San Marzano sauce and adjust the salt. Add the paccheri, drained al dente, and most of the mozzarella liquid.

9. 9

   Toss and plate

   Toss the pasta so it is coated in the sauce. Divide the paccheri and San Marzano sauce between plates, then spoon over the grilled Piennolo tomato sauce.

10. 10

    Add the toppings

    Finish each plate with the remaining mozzarella liquid and the cherry tomatoes, then serve.

What is paccheri with three tomatoes?

Paccheri are broad, tube-shaped pasta associated with southern Italy, particularly the Campania region. This version takes the familiar pairing of pasta and tomato and gives each tomato a different role.

San Marzano tomatoes make the main sauce, Piennolo tomatoes are charred and blended, and cherry tomatoes provide a final, lightly softened topping. The distinct preparations create layers of flavour and texture without a long list of ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 12g protein, 58g carbs, 55g fat.

Most of the carbohydrates come from the paccheri, while the olive oil carries the majority of the fat. The pasta and a little buffalo mozzarella contribute protein; tomatoes add some fibre and carbohydrates. Balance the plate with a generous serving of green vegetables or salad.

Three tomatoes, three roles

San Marzano: simmering these peeled tomatoes with garlic makes the base that coats the pasta. Remove the garlic before adding the paccheri so its flavour stays gentle.

Piennolo: grilling the halved tomatoes skin-side down gives the second sauce its charred character. Remove the most burnt bits before blending to avoid bitterness.

Cherry tomatoes: cooking them briefly in a dry, hot pan keeps them separate from the sauces. Pierce them as directed so they soften rather than simply blistering on the outside.

Making the shallot oil

Quarter the shallot so it can infuse the oil, then take the pan off the heat after it has briefly sizzled. Let the oil cool before adding it to the grilled tomatoes.

The recipe uses 200 g of oil for this infusion, as well as a separate splash for frying the garlic and dressing the tomatoes. Measure the larger quantity carefully, since it contributes substantially to the finished dish.

Getting the sauces smooth

Blend the grilled Piennolo tomatoes with the infused oil, salt and pepper, then pass the mixture through a sieve. This removes skins and seeds for a more even sauce.

Use a bowl deep enough for the hand blender and press the mixture through the sieve patiently. The San Marzano sauce remains a separate component and is not strained in the method.

Pasta texture and timing

Cook the paccheri in salted boiling water until al dente, then drain them and finish them in the San Marzano sauce. This gives the pasta time to take on the sauce without losing its shape.

Prepare the tomatoes and mozzarella while the pasta water heats, as in the recipe. Keep the cherry tomatoes' pan hot and cook them only for a few minutes, until they have softened slightly.

Serving the finished dish

Toss the drained pasta with most of the mozzarella liquid, then arrange it with the San Marzano sauce on the plates. Add the grilled tomato sauce and finish with the remaining mozzarella liquid and cherry tomatoes.

Serve straight away while the pasta is hot and the toppings remain distinct. A simple green salad or plainly dressed vegetables make a fresh accompaniment.

Recipe notes & tips

• Keep the garlic unpeeled while it gently fries, then remove it from the sauce before adding the pasta.
• Use a very hot griddle for the Piennolo tomatoes so their skins char as described.
• Remove only the most burnt tomato pieces; leaving the rest gives the sauce its grilled flavour.
• Blend and sieve the Piennolo mixture before serving for a smooth consistency.
• Drain the paccheri when they are al dente, as they will be tossed with the sauce afterwards.
• Set aside some mozzarella liquid before tossing the pasta so you have enough to finish the plates.

Variations

• Fresh basil: add a few leaves at the end for a fragrant finish.
• Chilli: add a pinch to the San Marzano sauce for gentle heat.
• Pasta shape: use another large tube-shaped pasta if paccheri are unavailable.
• Extra vegetables: serve with grilled courgette or aubergine on the side.
• Cheese finish: add a little grated hard cheese at the table if you like a savoury finish.

Common mistakes to avoid

• Burning every tomato piece: remove the most blackened parts before blending so the sauce does not turn bitter.
• Skipping the sieve: strain the blended Piennolo mixture for the smooth texture intended by the recipe.
• Overcooking the paccheri: drain them al dente because they are tossed with sauce before serving.
• Using a cool griddle: heat it well first so the Piennolo skins can char.
• Adding all the mozzarella liquid at once: reserve some for drizzling over the plated pasta.

How to store

Store leftover pasta and sauces in a covered container in the fridge and use within 2 days. Reheat gently in a pan with a small splash of water; the pasta is best freshly assembled, as the mozzarella liquid and tomato toppings may lose some of their texture.

Frequently asked questions