The first time I had paccheri was at my Neapolitan friend Maria long time ago. I like to try different types of pasta. It is easy to end up using always the same like spaghetti for instance which is one the most popular ones. But the fact is that every type of pasta goes well with a different type of sauce.
Paccheri are made with durum wheat and they are typical of Naples; they look like maccheroni but they are much bigger. They often go well with a rich sauce or they are suitable to be filled with ricotta or meat and cooked in the oven.
You often find it served with squid and tomato sauce and with plenty of good quality of olive oil like in this recipe. I think this in my favourite. Choose baby squid or small size one, if you can find it, it is much more tender.
- Prep Time : 35 minutes
- Cook Time : 25 minutes
Clean and wash the squid (or you can ask your fishmonger to do it!) and cut it into rings
Chop the tomatoes
In a saucepan stir fry the garlic with 3 tbsp of olive oil then add the tomatoes, the chopped chilly and cook for a 2-3 minutes
Add the white wine, the squid, salt and pepper, tomato sauce, chopped parsley and cook for 10 minutes. Cook the pasta in salty boiling water for a couple of minutes less than it says on the packet
When the pasta has cooked, drain and add it to the pan with the fish. Turn the heat on and stir it well in so that it will absorb the sauce well
Sprinkle over some olive oil and chopped parsley and serve!