Homemade Paccheri Al Pomodoro

  • £10.50
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  1. Bring the water to the boiling point and add sea salt
  2. Cook the Paccheri for about four three minutes and half
  3. In a separate pan add the tomato sauce adding a ladle or so of pasta water and couple of basil leaves
  4. Transfer the Paccheri in the pan and mix it with the sauce simmering for about two minutes
  5. Switch the fire off, add olive oil and mix it again
  6. And there you go! You are ready to plate it up
  7. Finish by adding a leaf of basil as garnish!
buon appetito!
Chef Edoardo Valeriani,




(Allergens in BOLD & CAPITALISED)

Pasta: EGGS, Durum WHEAT.

Pomodoro sauce: Pelati Antonella Tomato, basil, olive oil, salt, garlic, onion.

Note: Store at 5C or below. Consume or freeze on the day of delivery.

*Please note, the product images shown are for illustration purposes only and may not be an exact representation of the product.