Paccheri are a large, tubular-shaped pasta originating from Campania and Calabria. Paccheri literally translates to ‘slaps’, which is derived from the sound they make when eaten (or more likely devoured). Paccheri were invented by Sicilian sfogline (pasta artisans) to smuggle Italian garlic into Prussia during the Middle Ages. Prussian garlic was small & weak compared to the large, pungent, Italian cloves, so Italian farmers hid 4-5 cloves in each piece of paccheri and smuggled it across the border.
Our homemade pesto, with which we serve our paccheri pasta, is ground in a pestle and mortar using the finest ingredients from Italy, including oodles of beautiful, green basil, the very best extra virgin olive oil, heady garlic and plenty of tangy Parmigiano Reggiano and Pecorino Romano cheeses. We serve alla Genovese, with fine green beans and dinky cubes of potato. And let us tell you: sometimes traditions exist for a reason, and this is one such example at its most delicious.
INGREDIENTS (allergens in bold and underlined):
Paccheri (165g, 454kCal): Wheat Flour, Egg, Durum Wheat Flour, Salt
Basil Pesto (90g, 356kCal): Basil (25%), Pine Kernels, Extra-Virgin Olive Oil, Parmigiano Reggiano (Milk, ), Green Beans, Potatoes, Pine Nuts (Pine Kernels), Garlic, Sea Salt
Parmigiano Reggiano (8g, 42kCal): Parmigiano Reggiano (Milk, Salt, Rennet)
- Bring a large saucepan of well-salted water to the boil
- Cook the paccheri in the boiling water for 8-10 minutes until ‘al-dente’ (test one of the paccheri before removing from water).
- Whilst the paccheri cooks, put the pesto in a pan, cover with a lid and heat until steaming. Add 1-2 tbsp (15-20ml) of the boiling cooking water, cover the pesto with a lid and heat until steaming. Once steaming, turn off the heat.
- Finally lift the pasta out of the water with a slotted spoon and transfer to the pesto. Toss together.
- Sprinkle the pasta with the Parmesan. Buon appetito.
Find recipe card here