Paccheri ai Tre Pomodori: Pasta with Three Tomatoes

Paccheri ai Tre Pomodori highlights the star of the Italian summertime table, the tomato, by using three different varieties to showcase the biodiversity of this versatile ingredient in one dish. The sauce is made from slowly roasted tomatoes, basil, garlic and extra virgin olive oil, strained into a creamy, velvety sauce. It is paired with bronze die-extruded paccheri, a large, tube-shaped pasta native to Campania. When cooked al dente, the hollow center lets the sauce penetrate deep into the pasta. The dish is finished with Parmigiano Reggiano DOP, fresh basil, extra virgin olive oil and a wedge of housemade mozzarella.

Ingredients for 2 people

For the Tre Pomodori sauce

• 10.5 oz cherry tomatoes
• 10.5 oz plum sugar tomatoes
• 10.5 oz roma tomatoes
• 4 Tbsp extra virgin olive oil
• Salt, to taste
• 5 sprigs fresh basil
• 1 clove garlic

For the dish (2 plates)

• 7 oz Afeltra paccheri pasta
• Tre Pomodori sauce
• 8 basil leaves
• 1 oz Parmigiano Reggiano DOP
• 1 Tbsp extra virgin olive oil
• 4 oz Eataly housemade mozzarella

How to make Paccheri ai Tre Pomodori

1. Preheat the oven to 400°F. Wash and dry the tomatoes, then season with salt, 3 Tbsp of the extra virgin olive oil, the basil sprigs and the garlic. Roast for 25 minutes.
2. Remove from the oven and remove the basil. Blend the tomatoes with an immersion or hand blender, adding the remaining 1 Tbsp extra virgin olive oil.
3. Pass the sauce through a fine mesh strainer. Taste and adjust with salt and, if necessary, a pinch of sugar to correct the acidity. Set aside.
4. Bring a large pot of salted water to a boil. Add the paccheri and cook for approximately 14 minutes.
5. In a large pan, reheat the sauce. Add the pasta and stir. Add 6 basil leaves and the Parmigiano Reggiano DOP and stir over low heat for 20 seconds. Add 1 Tbsp extra virgin olive oil and stir again.
6. Divide the pasta between two bowls or plates. Cut the mozzarella into two wedges and place one on top of each dish. Garnish each with a basil leaf and serve.