Easy Paccheri Pasta Recipe With Tasty Cherry Tomato Sauce

Here, we’ll show you how to cook them in a quick, tasty, and fulfilling cherry tomato sauce enriched with chickpeas for extra protein. Paccheri are shaped like oversized rigatoni and keep an irresistible al dente texture unrivaled by most other dry pasta shapes. Dietary Note: this recipe is suitable for a vegetarian and vegan diet using dairy-free cheese.Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

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How to make paccheri pasta with cherry tomatoes

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They are shaped like extra-large and thick rigatoni. Their shape makes them incredibly satisfying to eat as they keep an irresistible chewy al-dente texture. The sauce fills their large hollow center and comes out as you bite them. So good! They don’t contain eggs and are suitable for a vegetarian and vegan diet. Historically, paccheri was the pasta of people with low incomes. Nowadays, they are a premium product served in the best Italian restaurants. The word pacchero comes from the Italian word “pacca,” or friendly slap. The word’s origin is from ancient Greek πας, “all,” e χειρ, “hand.” The name could be explained by the sound the paccheri make when tossed in sauce and poured onto a plate. We tested this, and they made a slapping sound. You can serve paccheri with your favorite pasta sauce. From lentil bolognese and mushroom ragu to a basil pesto or puttanesca sauce. Here, we show you how to prepare them with a quick and easy cherry tomato sauce, basil, and chickpeas for extra protein.

Paccheri: We recommend Italian imported paccheri made with durum wheat semolina flour and water. Chickpeas: You can use canned or dry chickpeas that you cook yourself. Here’s our guide on how to cook chickpeas if you need it. You can also substitute white beans for chickpeas. Cherry tomatoes: We love the sweetness of cherry tomatoes in the sauce. They also cook fast, allowing you to make this recipe in 10 minutes. You can substitute plum tomatoes or any other small tomato for cherry tomatoes. Extra virgin olive oil: Substitute regular olive oil. Garlic: We recommend fresh garlic cloves. Red pepper flakes: If you like spicy sauce, Substitute a thinly sliced fresh chili, cayenne pepper, or any other spicy powder. Fresh herbs: Fresh basil is the perfect flavor match with the cherry tomatoes. Substitute fresh parsley for basil. Sun-dried tomatoes: We add them for umami. Substitute olives for sun-dried tomatoes. Cheese: You can use your favorite cheese or a non-dairy alternative. We generally go for Parmigiano Reggiano or a non-dairy alternative. Other cheeses that work well here are crumbled feta cheese, crumbled ricotta, mozzarella cut into small chunks, pecorino romano, or pecorino sardo.

Start by putting a large pot of water to boil. Then rinse and cut the cherry tomatoes in half. When the water is boiling, add the salt and the paccheri pasta. Boil as per package instructions minutes a minute. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. Tip: You want the pasta a little undercooked as we’ll finish cooking it in the skillet with the sauce for extra creaminess. Heat the extra virgin olive oil in a large skillet. Add the halved cherry tomatoes and season with salt, black pepper, red pepper flakes, and pressed garlic. Sauté on high heat for 3 minutes, then lower the heat, add drained and rinsed chickpeas, and finish cooking the sauce for about 10 more minutes, or until the pasta is cooked. Taste and adjust for salt and red pepper flakes. Reserve one cup of pasta water, drain the paccheri, and add them to the sauce. Add the basil, chopped sun-dried tomatoes, and a ladleful of reserved pasta water. Finish cooking while tossing for a final minute. Turn the heat off, then add the grated parmesan cheese. Toss until the cheese melts, and serve immediately.

Side Salad Sautéed kale Arugula salad Sautéed mushrooms Sautéed zucchini

Side Salad

Sauteed Mushrooms

Arugula Salad

Italian Salad

8 ounces of pasta (230 grams): cook pasta in 2 quarts of boiling water (8 cups or 2 Liters) with 1 tablespoon of salt (15 grams). Serves 2 – 3 people. 12 ounces of pasta (340 grams): cook pasta in 3 quarts of boiling water (12 cups or 3 Liters) with 1 ½ tablespoons of salt (21 grams). Serves 4 people. 1 pound of pasta (450 grams): cook pasta in 1 gallon of boiling water (16 cups or 4 Liters) with 2 tablespoons of salt (30 grams). Serves 5-6 people.

Undercook pasta slightly

When making pasta tossed in a skillet with the sauce, it is good practice to undercook the pasta by 1 to 2 minutes so you have enough time to toss it with the sauce without the pasta overcooking. Refrigerator: Keep leftovers in an airtight container in the fridge for 24 hours. Freezer: We don’t recommend freezing this recipe. Reheat: Reheat pasta in a skillet with olive oil for a couple of minutes or in the microwave for a minute or two.