Paccheri Sauce From Puglia Italy

Paccheri Place of Origin:

Paccheri is a type of pasta that originates from the Campania region of Italy.

What is Paccheri Made Of?

Paccheri is made from durum wheat semolina flour and water, similar to most traditional Italian pasta. The dough is shaped into large, hollow, tube-like structures.

What Does Paccheri Mean in Italian?

The term ‘Paccheri’ is derived from the Neapolitan dialect word ‘paccharia’, which means ‘slaps’. The name is said to have originated from the noise that this large pasta makes when it is eaten or when it hits the water while cooking.

Vegetarian Paccheri Sauce Recipe

Here’s our vegetarian paccheri sauce from Puglia. It only takes 30 minutes or less to make, so it’s a great one to make on repeat. I suggest topping ideas to switch it up towards the end of the recipe.

Happy cooking!

Paccheri Sauce From Puglia

Love courgettes and paccheri? Try this simple yet delicious pasta dish inspired by the region of Puglia.

Course Main Course

Cuisine Italian

Keyword paccheri sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings 2

Calories 700kcal

Author Alessia

Cost €6

Equipment

1 chopping board
1 chopping knife
1 medium pan
1 large pot
1 tablespoon
1 pasta ladle
1 cooking spoon

Ingredients

250 gr Paccheri
1 large courgette
3 cloves garlic
Belmorso Extra Virgin Olive Oil
salt and pepper
oregano or mixed Italian herbs; mint alone can also be delicious, if you like that herb.
150 gr Stracciatella cheese or Philadelphia Original

Instructions

Wash, peel and cut the zucchini into cubes.
Mince the garlic cloves.
Add both to a pan and sauté with 2 tablespoons of Belmorso EVOO. Continue tossing them from time to time until the zucchini have cooked fully.
Season with salt and pepper. Add the oregano or your herb of choice.
In the meantime, boil the water for the paccheri, and salt it generously.
Once the pasta has cooked, drain it, reserving some pasta water for the sauce. Add the pasta back to the same pot.
Now, add the sauteed garlic and zucchini onto the pasta. Add some cooking water and 2 more tablespoons of Belmorso EVOO.
Add the Stracciatella cheese or Philadelphia, and mix well.
Serve and enjoy as is or with these suggested toppings.
Optional toppings: grated pecorino cheese, toasted breadcrumbs, sun dried tomatoes, toasted pine nuts, fresh chopped tomatoes.