Paccheri alla Vittorio

Ingredients

• 450 g (1 lb) Paccheri pasta ((or other short pasta))
• 2 cloves garlic
• 1/4 teaspoon chilli flakes
• 360 g (13 oz) fresh San Marzano or plum tomatoes ((about 3 large))
• 675 g (1.5 lbs) cherry tomatoes and yellow baby plum tomatoes ((half of each))
• Salt and pepper
• Olive oil
• 50 g (3.5 tablespoons) unsalted butter
• 30 g (scant half cup) Parmigiano Reggiano (finely grated)
• Fresh basil (for garnish (optional))

Steps

1. 1

   Prep - cut all the cherry tomatoes in half and roughly chop the San Marzanos. Peel the garlic cloves but keep them whole.

2. 2

   Heat 2-3 tablespoons of olive oil in a large pan and add the whole peeled garlic cloves. Saute them gently until they start to take on some colour. Add the chilli flakes for a few seconds.

3. 3

   Next, add all of the chopped tomatoes with a good pinch of salt and pepper and let them simmer on a medium-low heat for 30 minutes. Stir it every now and then.

4. 4

   After 30 minutes, remove the garlic and blend the sauce with a regular or immersion blender until smooth. Pass the sauce through a sieve to get it extra smooth and back into the pan.

5. 5

   Bring a large pot of water to a boil and salt it well. Add the pasta and cook until al dente.

6. 6

   Keep the sauce on a low heat until the pasta is ready. Transfer the cooked pasta to the sauce and add the butter and Parmigiano Reggiano. Stir until the butter has melted and the pasta is evenly coated in the sauce.

7. 7

   Serve in bowls with some fresh basil and more Parmigiano Reggiano on top.