A RELATIVELY SIMPLE DISH, WHERE THE PAYOFF COMES FROM LETTING THE TOMATOES ROAST OFF IN THE OVEN FOR A LONG TIME. LOTS OF SIMPLE FLAVOURS THAT ALL COME TOGETHER IN A DELICIOUS HARMONY.
Paccheri is quite an interesting type of pasta, originally from southern Italy, and especially seen in the region of Campania. However, be careful when enjoying this delightful treat. It is believed that the word "paccheri" originates from "paccaria", which means "to slap". Supposedly this name was given because the pasta used to be served in larger sizes, and when quickly eaten it would slap one in the face. A good reminder to eat slowly and properly savour the food ;)
- 320 gr Paccheri (or any kind of short pasta)
- 400 gr cherry tomato, quartered
- bread crumb
- 10-15 cherry mozzarelle
- extra virgin olive oil
- fresh basil leaves
- a bunch of fresh herbs, chopped (like tyme, marjoram, rosemary)
How to make it
- Preheat the oven to 150°C.
- Place the tomatoes into a large baking tin, drizzle generously with olive oil and sprinkle well with salt, bread crumb and the chopped herbs. Roast until tomatoes are browned and softened, about 50-60 minutes.
- Bring a large pan of salted water to the boil and cook the pasta until al dente (check the cooking time on the pasta package).
- Toss cooked pasta with roasted tomatoes, cherry mozzarella and olive oil. Top with fresh basil.
Recipe by mad&delicacy