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Recipe: paccheri al sugo di pomodoro e olive

Dimitris Kossyfas | November 5, 2020
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Pasta is such great comfort food – everybody loves its. I still remember the days when I started cooking as a student in the UK, doing it with friends and having a blast! My favourite recipe came from an Italian book with a sauce intended to accompany a rabbit dish.

Here is a slight adaptation with paccheri instead of spaghetti for extra sauce magic!

Paccheri al sugo di pomodoro e olive, Recipe - Travel Food People

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, cut in half
  • 15-20 mature pomodorini, cut in half
  • 2 pinches of cane sugar
  • 1/2 can whole peeled tomatoes, crushed
  • 1/2 tablespoon of tomato purée
  • 6-8 black Kalamata olives
  • Pinch of rock salt
  • Pinch of black crushed pepper
  • 300gr paccheri or penne rigatti
  • ¼ cup crushed feta cheese (optional)

INSTRUCTIONS

  • Heat olive oil in a large skillet over medium fire. Cook chopped onions for 3 minutes until soft, stirring occasionally, then also add cane sugar
  • Reduce heat to med-low, add garlic and pomodorini and cook for 5 minutes until the pomodorini become a bit tender.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minutes before it would be done). Normally, for paccheri cook time should be 10 minutes.
  • Increase skillet’s heat to medium, add whole peeled tomatoes and cook for 5 minutes, stirring occasionally. Add wine and tomato purée and cook for another 3 minutes, until sauce slightly thickens. Once it does, also add the chopped olives.
  • A few minutes before pasta is ready, reserve half an espresso cup of pasta cooking liquid and add to the sauce in the skillet. Cook for another 2 minutes or until sauce thickens (to your desire).
  • Remove the skillet from heat, add salt & pepper and stir.
  • As soon as pasta is ready, drain and throw over the warm skillet.
  • [Optional] Add crushed feta cheese for extra flavour, stirring until sauce is unified.
Lara Olivia - MissPortmanteau.com
November 5, 2020

Sounds absolutely divine! I make my sauce a little differently, so interested to give this a go!

    Travel Food People
    November 6, 2020

    Please do and let us know how it worked out✌️ 😍 🥫

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