Paccheri ai Tre Pomodori

Paccheri ai Tre Pomodori highlights the star of the Italian summertime table and one of the most important elements in Italian cuisine: the tomato! By utilizing three different varieties – Datterino, Cherry, and Plum – we are able to showcase just some of biodiversity of this versatile ingredient in just one dish.

Our Tre Pomodori sauce is made from a mix of slowly-roasted tomatoes, basil, garlic, and extra virgin olive oil, strained into a dreamy, creamy sauce. We chose bronze die-extruded Paccheri — a large, tube-shaped pasta shape native to Campania — to perfectly pair with the velvety tomato sauce. When cooked to al dente perfection, Paccheri’s hollow center allows the sauce to penetrate deep into the pasta, ensuring that every bite is bursting with flavor. We finish the dish with a generous shaving of Parmigiano Reggiano DOP, fresh basil, extra virgin olive oil, and an irresistible wedge of our housemade mozzarella.




2 people

Preparation time

30 minutes

Cooking time

20 minutes

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


Preheat oven to 400°F. Wash tomatoes, dry, and season with salt, 3 Tbsp extra virgin olive oil, basil sprigs, garlic. Roast for 25 minutes.


Remove from oven; remove basil and blend tomatoes with an immersion or hand blender, adding 1 Tbsp more extra virgin olive oil.


Pass sauce through a fine mesh strainer. Taste and adjust sauce with salt, and if necessary a pinch of sugar to correct acidity. Set aside.


Bring a large pot of salted water to boil. Add paccheri pasta, and cook for approximately 14 minutes.


In a large pan, add the sauce and reheat. Add pasta and stir. Add 6 basil leaves and Parmigiano Reggiano® DOP, stir over low heat for 20 seconds. Add 1 Tbsp extra virgin olive oil and stir again.


Separate pasta into two bowls or plates. Cut mozzarella in two wedges, and add atop each dish. Garnish each with a basil leaf and serve.