Paccheri Pomodoro Basilico e Limone dello Chef Alessio Da Prato

Paccheri with Tomato, Basil and Lemon by Chef Alessio Da Prato

Special Shape Special Shapes
Difficulty Difficulty Average
Vegetables Vegetarian
Let's find out the recipe for Paccheri with tomato, basil and lemon, a typical dish of traditional Italian cuisine, especially from southern Italy and in particular from Campania. They have become famous all over the country due to their taste. It is a simple but tasty dish that can be prepared in minutes. A first course that can be served on any occasion, from a quick family dinner to an outdoor lunch. The flavors of tomato, basil and lemon blend harmoniously together, creating a rich and tasty dish. It is an ancient recipe, which dates back to the 16th century, but still today it is one of the most appreciated first courses by gourmets. Let's see how to prepare them.

Ingredients for 4 people
  • 350gr Paccheri or Mezzi paccheri
  • 2 cloves of garlic
  • to taste Evo oil
  • 10g fresh basil leaves
  • salt to taste
  • 500 g fresh San Marzano tomatoes
  • 250g fresh Piccadilly tomatoes
  • 200g fresh datterini tomatoes
  • lemon zest to taste
  • parmesan to taste


Preparation

  1. In a large frying pan, fry the oil with the garlic cloves from which you have removed the skin and core.

  2. As soon as the garlic is golden, add the San Marzano and Piccadilly tomatoes cut into pieces and cook over low heat for about 25 minutes, covered with a lid. Now add the washed fresh datterini tomatoes and cook for another 30 minutes. Season with salt.

  3. Blend the tomato sauce and pass it through a sieve to remove the skins and seeds, until you obtain a sauce with a very creamy consistency. Keep aside.

  4. Cook the pasta in plenty of salted water. When the pasta is almost ready, drain it and put it in a pan with a little extra virgin olive oil.

  5. Add the tomato sauce, the fresh basil leaves and finish cooking together with the sauce.

  6. Stir in the grated Parmesan cheese, extra virgin olive oil and grated lemon zest.

  7. Mix well, bring to the table and serve immediately.

← Older Post Newer Post →

Recipes

Linguettine con crudo e cotto di spigola

Linguettine with raw and cooked sea bass

Chifferi con zucca, ceci e ‘nduja

Chifferi with pumpkin, chickpeas and ‘nduja

CHEF

Alessio Da Prato

Chef Alessio Da Prato brought the tradition of Italian cuisine to New York, cooking for various events such as the James Berard Foundation, Eataly and La Cucina Italiana, but today he has returned to his beloved Tuscany to teach foreigners all the taste and mastery of cooking Italian, her work of exporting Italianness to the world never ends!