Paccheri with Tomato Sauce (Pâtes Paccheri Sauce Tomate)
Ingredients:
12 oz paccheri pasta (or any other large pasta like rigatoni, if you can't find paccheri)
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 tbsp tomato paste (optional, for extra depth of flavor)
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional, for a touch of heat)
Salt and freshly ground black pepper, to taste
Fresh basil leaves (for garnish)
Grated Parmesan cheese (optional, for topping)
Instructions:
Cook the paccheri pasta:
Bring a large pot of salted water to a boil. Cook the paccheri according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Make the tomato sauce:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste (if using), oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer, then lower the heat and cook for 10–15 minutes, allowing the sauce to thicken and the flavors to meld.
Combine the pasta and sauce:
Add the cooked paccheri pasta to the skillet with the tomato sauce. Toss to combine, adding a bit of the reserved pasta water if the sauce needs to be loosened up.
Cook together for 2–3 minutes, ensuring the pasta is well-coated in the sauce.
Serve:
Serve the paccheri hot, garnished with fresh basil leaves and a generous sprinkle of Parmesan cheese, if desired.