Paccheri with 3 Tomatoes

This is a dish that celebrates the versatility and richness of the tomato, using three different varieties for a full and layered flavor.

Ingredients

• 320 g paccheri
• 200 g cherry tomatoes
• 200 g datterino tomatoes
• 200 g San Marzano tomatoes
• 2 cloves of garlic
• A bunch of basil
• Extra virgin olive oil (EVO)
• Salt to taste
• Chili pepper (optional)
• Grated Pecorino Romano (optional)

Preparation

1. To start, wash all the tomatoes and cut them. The cherry tomatoes can be halved, the datterini quartered, and the San Marzano cut into larger cubes to achieve different textures.
2. Take a wide pan and sauté the garlic cloves in extra virgin olive oil. If you like a spicy touch, you can also add some chopped chili pepper.
3. When the garlic is golden, add the cherry tomatoes and datterini and let them cook for about 5 minutes, then add the San Marzano.
4. Salt to your taste and cook over medium heat for about 15 minutes, until the sauce reduces a bit and the tomatoes release all their flavor. During cooking, crush some of the tomatoes with a fork or wooden spoon.
5. Meanwhile, bring a pot of salted water to a boil and cook the paccheri in it until al dente.
6. Drain the pasta and transfer it to the pan with the tomato sauce, mixing well so that the paccheri are fully flavored.
7. Add the basil leaves torn by hand and, if desired, sprinkle with grated Pecorino Romano before serving.

The three-tomato sauce is simple yet rich in flavor. Each type of tomato brings its own sweetness, texture, and acidity, creating a delicious balance in the final dish. If you want a creamier touch, you can add a knob of butter or a splash of fresh cream before finishing the sauce cooking.

Curiosities

Paccheri is a pasta typically from Campania, much appreciated for its ability to hold the sauce inside its wide cylindrical shape. A dish like paccheri with three tomatoes is a perfect example of Mediterranean cuisine where the simplicity of the ingredients translates into richness of flavors.