This traditional pasta recipe comes from Vittorio, Enrico and Roberto Cerea's father. The paccheri pasta (large tube shapes) is served in a simple tomato sauce, made from both tinned and fresh tomatoes.
Chef: Cerea Brothers
Cooking time: 1 hour
Skill level: Easy
• 240g of paccheri pasta
• 125ml of extra virgin olive oil, plus extra for drizzling
• 1 clove of garlic, finely chopped
• 1 carrot, diced
• 1 onion, diced
• 1 stick of celery, diced
• 200g of San Marzano tomatoes, diced
• ½ teaspoon of sugar
• 50g of Piccadilly tomatoes, or other baby plum tomatoes
• 20g of butter
• 40g of Parmesan cheese, grated, plus extra to garnish
• 1 bunch of basil
1 Add the olive oil to large pan and gently sauté the garlic, carrot, onion and celery together until softened. Add the diced tomatoes, some seasoning and the sugar and continue to cook for 35 – 40 minutes
2 Once cooked, transfer to a blender and blitz until smooth, then pass through a fine sieve into a clean pan to remove any seeds
3 Add the baby, or Piccadilly, tomatoes and stir into the sauce and heat through
4 Cook the pasta in boiling water for 10-12 minutes, or until cooked through, then drain and stir into the tomato sauce
5 Add in the butter and grated Parmesan, stirring until the sauce becomes almost creamy. Pick the basil leaves and stir most through the pasta, then garnish with a few remaining whole leaves, a little more grated Parmesan and a drizzle of olive oil
Translated by Leo / 孔祥鑫
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