Paccheri alla “Vittorio” – From the Cerea Family

Ingredients

• Paccheri 240g
• Garlic, finely chopped 1
• Carrot, diced 1
• Onion, diced 1
• Stick of Celery, diced 1
• San Marzano Tomatoes, diced 200g
• Sugar 1/2 tsp
• Piccadilly Tomatoes, or other baby plum tomatoes 50g
• Butter 20g
• Parmesan, grated, plus extra to garnish 40g
• Basil 1 bunch
• Extra virgin Olive Oil, plus extra for drizzling 125ml
• Salt & Pepper

Method

1. Add the olive oil to large pan and gently sauté the garlic, carrot, onion and celery together until softened. Add the San Marzano diced tomatoes, sugar and pepper and continue to cook for 35–40 minutes
2. Once cooked, transfer to a blender and blitz until smooth. Pass through a fine sieve into a clean pan to remove any seeds.
3. Add the Piccadilly tomatoes, stirring into the sauce to heat through
4. Cook the pasta Paccheri in boiling water for 10–12 minutes, or until cooked through, then drain and stir into the tomato sauce
5. Add the butter and grated parmesan, stirring until the sauce becomes almost creamy. Pick the basil leaves and stir most through the pasta
6. Garnish with a few remaining whole leaves, a little more grated parmesan and a drizzle of olive oil