Golden cherry tomatoes simmer with garlic and basil oil to coat paccheri, served with stracciatella and Ortiz anchovies
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 280 |
| Fat | 25g |
| Saturates | 4g |
| Protein | 25g |
| Carbs | 17g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFHeat the oil in a large pan over a medium heat. Fry the basil leaves in batches for 20–30 seconds until translucent and crisp. Set aside.
In the same pan, add the tomatoes, garlic, a good pinch of salt and the sugar. Simmer for 12–15 minutes, crushing some of the tomatoes with the back of a spoon, until they collapse into a jammy sauce.
Meanwhile, cook the paccheri in a large pot of salted boiling water for 18 minutes, reserving a quarter of the pasta water.
Add the paccheri to the pan with a splash of the pasta water and cook for a further 2 minutes, tossing gently, until each tube is coated in the glossy sauce.
Spoon a small portion into each bowl and top with a generous dollop of stracciatella, three anchovies and a few of the fried basil leaves.
