Paccheri-big sized pasta rolls that look more like binoculars than pasta. At first glance, at least, because with the first bite it is clear that you might be able to spy on your neighbors with it, but they taste too good to use them for a different purpose. Which brings us to the point that we are not the only ones who think mischievously when we see them.

Bella Napoli.

Paccheri are originally from Naples, where they end up pretty often in the pot and then in the plate. The origins of the name go back to “paccharià”, which means something like “slap” in the Neapolitan dialect. The Neapoletans have also taken the size and shape of this specific pasta to make a word play, but other than the Austrians, who would use them as binoculars, they are a rather practical nature, using them to slap someone. Travel warning for Napoli: Beware of flying and slapping pasta if it has not been prepared “tutto perfetto”.

Herbs gone wild in Sicily.

Especially when you think you have acclimatized a bit and, thanks to Fabio and his endless thirst for action, to bring me closer to his entire home country in what feels like a glimpse of a second, you feel a bit like an Italian (who is slumbering in me for at least an eighth, thanks great-grandma), then some random green bush comes lurking around the corner. “Amore mio, what’s that?” Fabio sounds very excited when he asks me that and looks at me expectantly. As if I knew every herb gone wild. After a guessing game, which by the way, I failed, he finally reveals the name. Capperi. Capers. It’s just stupid that all capperi have already been picked. So we had to go to the market to find what we were looking for. Large, small, medium-sized capers, marinated in brine or simply coated with salt. The abundance is great and so all possible variants have ended up in our shopping basket.

Paccheri con pomodori, burrata e capperi.

Hopefully this combination will knock you off your feet as fulminanten as it did with the two of us. And what is best of all: the preparation is quick and easy. While the tomato sauce with the capers is gently simmering and the “slap” pasta is going to be cooked al dente, you can take the burrata out of the refrigerator and pull yourself together so that the burrata survives until the rest is ready. Not easy, I am telling you. Secret tip: buy two burrata. One is the starter for the cook who has to pass the waiting time, the second one is there to share. Fair deal, right?

Since Paccheri are not that easy to find outside of Italy, you can of course choose every other sort of pasta to prepare this lovely dish, but be careful with Farfalle, with which, according to the Italians, you truly would deserve the slap in the face. They are not at all enthusiastic about the small butterflies, which cannot possibly be cooked evenly al dente. Even during the first Corona lockdown and the well known hamster purchases in spring, the shelves were still full of Farfalle, when just next to them, there was a yawning emptiness. No pasta left. Except for Farfalle. Not even a pandemic can convince Italians of Farfalle.

We are super delighted if you try our creations and would love to see them. Link us on Instagram with @bisstacchio and use the hashtag #bisstacchiorecipes.

Paccheri with tomatoes, burrata and capers.

A bit of summer in these cold days, please. This pasta with a delicate tomato sauce, capers and the supersoft burrata is sure to cheer up all our minds and make you want more.
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Course: Main Course
Keyword: burrata, italianfood, italy, paccheri, Pastasauce, tomato sauce, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people

Ingredients

tomato sauce

  • 1 jar peeled tomatoes
  • 100 g fresh tomatoes
  • 1 middle sized onion
  • 1 garlic clove
  • 1.5 tbsp small capers
  • 1 tbsp olive oil extra vergine
  • 2 branches thyme alternatively, you can use around ½ a teaspoon of dried thyme
  • salt and pepper
  • chili depending on how hot you want the sauce to be

rest of the ingredients

  • 260 g Paccheri or pasta of your choice
  • 1 Burrata
  • 5-6 big capers

Instructions

  • Peel onion and garlic and chop finely. Heat olive oil in a small saucepan and sauté both onion and garlic in it.
  • Add the chopped tomatoes, thyme and capers and simmer over medium heat for about 15 minutes. Season with salt, pepper and, if desired, a little chili.
  • While the sauce is simmering, you can bring the water for the pasta to a boil. When it boils, add a little salt and prepare the pasta according to the instructions.
  • Note: the sauce can wait for the pasta, but not the other way around. Therefore only prepare the pasta when the sauce will certainly not take much longer.
  • Approx. 5 minutes before the end of the cooking time for the sauce, you can add the fresh tomatoes and let simmer until the pasta is ready.
  • Mix the pasta with the sauce in a pan andplace it on two plates. Drain the burrata and pluck it into small pieces to then distribute it over the pasta. Finally, decorate with the large capers and enjoy.