Paccheri alla Vittorio is a historic dish of Italian cuisine, created by Vittorio Cerea, founder in 1966 of the Michelin-starred restaurant “Da Vittorio” in Brusaporto, Bergamo.
A maxi format of pasta dressed with a sauce made from three types of tomatoes (San Marzano, fresh cherry, and canned), with a perfect balance of sweetness and acidity.
Its simplicity makes it a dish perfect to please all tastes, both young and old. I assure you, you will be delighted!
In short, if you are looking for a first course that is simple yet refined, then these paccheri are perfect for you! A sublime tomato pasta!
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 412.66 (Kcal)
- Carbohydrates 30.32 (g) of which sugars 6.26 (g)
- Proteins 9.74 (g)
- Fat 28.89 (g) of which saturated 8.35 (g)of which unsaturated 4.03 (g)
- Fibers 2.88 (g)
- Sodium 808.67 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR PACCHERI ALLA VITTORIO
- 11 oz paccheri
- 1/3 cup extra virgin olive oil
- 1 clove garlic
- 7 oz peeled tomatoes (San Marzano)
- 3.5 oz cherry tomatoes (fresh)
- 3.5 oz cherry tomatoes
- 0.7 oz butter
- to taste basil
- 1.75 oz parmesan cheese (24 months)
- to taste salt
Tools
- 1 Pan
- 1 Blender
PREPARATION OF PACCHERI ALLA VITTORIO
In a pot, pour plenty of extra virgin olive oil, garlic and chili pepper.
Sauté everything for a few minutes over medium heat.
Add all types of tomatoes: peeled, fresh cherry, and canned cherry. Add fine salt, cover with a lid, and cook over medium heat for about an hour.
Then pour everything into a blender and blend for a few minutes until a smooth and homogeneous sauce is obtained.
Pass everything through a fine-mesh strainer.
Cook the paccheri in plenty of salted water and drain them just when their cooking time is up.
Pour the pasta into the sauce and toss with butter and parmesan.
Serve with fresh basil and enjoy.
Adriana’s Tip
Since this is a simple dish, I recommend using quality ingredients for the perfect execution of the recipe.
