Paccheri Pasta with cherry tomatoes
Servings: 4 people
- 12 ounces (340 grams) paccheri + 3 quarts of water (12 cups or 3 Liters) and 1 ½ tablespoons of salt (21 grams)
- 1½ pounds (700 grams) cherry tomatoes halved
- 1 can (15 ounces) (240 grams) chickpeas or 1½ cups cooked chickpeas (drained and rinsed)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic pressed
- 1 teaspoon salt or more to taste
- 2 twists black pepper
- ¼ teaspoon red pepper flakes or more to taste
- ½ cup (70 grams) sun-dried tomatoes in oil, chopped
- 15 fresh basil leaves
- ½ cup (50 grams) grated parmesan or non-dairy cheese. Also delicious with crumbled feta, ricotta, or chopped mozzarella. Add more or less cheese to taste.
- Start by putting a large pot of water to boil. Then rinse and cut 1½ pounds cherry tomatoes in half.When the water is boiling, add the salt and 12 ounces paccheri. Boil as per package instructions minutes a minute.Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the halved cherry tomatoes and season with 1 teaspoon salt, 2 twists black pepper, ¼ teaspoon red pepper flakes, and 1 clove garlic (pressed).
- Sauté on high heat for 3 minutes, then lower the heat, add 1 can (15 ounces) chickpeas (drained and rinsed), and finish cooking the sauce for about 10 more minutes.Taste and adjust for salt and red pepper flakes.
- Reserve one cup of pasta water, drain the paccheri, and add them to the sauce.Add 15 fresh basil leaves, ½ cup sun-dried tomatoes (chopped) and a ladleful of reserved pasta water.Finish cooking while tossing for a final minute.
- Turn the heat off, then add ½ cup grated parmesan. Toss until the cheese melts, and serve immediately.
Nutrition information is an estimate for 1 generous paccheri pasta portion out of 4 portions.
STORAGE & MAKE AHEAD
Make ahead: Pasta doesn’t store well, and we recommend cooking it right before eating. However, you can make the sauce up to three days in advance and keep it in an airtight container in the fridge, ready to be warmed up and tossed with freshly cooked pasta.
Refrigerator: Keep leftovers in an airtight container in the fridge for 24 hours.
Freezer: We don’t recommend freezing this recipe.
Reheat: Reheat pasta in a skillet with olive oil for a couple of minutes or in the microwave for a minute or two.
ALSO ON THIS PAGE
