Paccheri with cherry tomatoes and anchovies

    17 min

    An authentic Neapolitan recipe made with ‘Paccheri’ pasta. Paccheri are large pasta tubes originally from Naples which pair perfectly with fish and chunky sauces. Here's an Italian traditional recipe.


    Essex, England, UK
    2 people made this

    Serves: 4 

    • 2 to 3 tablespoons olive oil
    • 1 clove garlic, crushed
    • 1 fresh chilli, seeded and chopped
    • 15 fillets anchovies, preserved in oil
    • 20 fresh cherry tomatoes, quartered
    • 360g paccheri di Gragnano pasta
    • chopped fresh parsley ('quanto basta' – as much as you need)

    Prep:5min  ›  Cook:12min  ›  Ready in:17min 

    1. Over a moderate heat gently brown the garlic in hot olive oil. Add the chill and anchovies, stirring to break up the anchovies. Add the tomatoes and sauté over a high heat until they become soft.
    2. Meanwhile, cook the pasta in a large pan of salted boiling water until al dente.
    3. Drain the pasta, add to the sauce and sauté for a few moments.
    4. Garnish with one or two rolled anchovies and fresh parsley. Buon appetito!

    See it on my blog

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