Paccheri with Anchovies and Cherry Tomatoes

Name: Paccheri with Anchovies and Cherry Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Paccheri pasta 5.6 oz; Cherry tomatoes 1.7 cups; Anchovies in oil 10 fillets; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Fresh chili pepper 1; Garlic 1 clove

it de es fr br

Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 2
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Paccheri with anchovies and cherry tomatoes brings the best of Southern Italy right to your table. You know, in Campania, folks are all about keeping things simple and super tasty, and that’s exactly what you get with this paccheri recipe. Those big tubes of pasta soak up a rich tomato sauce that’s packed with flavor from anchovies melted right in the pan. The way the anchovies sort of disappear as they cook—leaving a deep, savory base—is a classic Southern Italian move. Toss in fresh, juicy cherry tomatoes, and the sauce turns both sweet and a bit tangy in the best way. And the chili? Gives it just enough kick, but you can tweak it if you want more or less heat. People in Campania love these quick sauces, honestly, because the flavors come together fast. It tastes like something from a seaside trattoria.

Honestly, no need for fancy steps or extras—just quality ingredients and a few minutes at the stove. The anchovy pasta sauce clings to those paccheri, making every bite moist and loaded with flavor. Really, it’s the kind of dish that feels right at home, whether for a weeknight meal or dinner with friends. Little twists on this cherry tomato pasta pop up all around Campania. Sometimes folks add capers, fresh parsley, or even breadcrumbs for extra crispy texture. That flexibility? Part of what makes Italian pasta dishes like this so fun. You get great taste without much stress, and you can mix things up with whatever’s in the kitchen.

The mix of tender pasta, golden olive oil, and bold anchovy flavors really showcases what’s special about Mediterranean cuisine. This one’s so fast to make, it fits perfectly with any list of quick pasta meals or easy dinner ideas. For real, it’s all about letting the simple stuff shine—like Southern Italians have done for ages. Whether you're a fan of traditional Italian cooking or just hunting for a new favorite, this dish is sure to impress. Seriously, its effortless charm and bold taste will win you over.

How to prepare Paccheri with Anchovies and Cherry Tomatoes

To prepare the paccheri with anchovies and cherry tomatoes, cut the cherry tomatoes in half 2, slit and halve the chili pepper as well 2. Pour a drizzle of extra virgin olive oil into a pan 3.

Season with garlic, chili pepper 4, and anchovies 5; gently melt the anchovies. In the meantime, boil the paccheri in salted boiling water 6.

Once the anchovies have melted, add the cherry tomatoes 7, cook for 10 minutes, then remove the garlic 8 and chili pepper 9.

Drain the pasta into the sauce, add a bit of cooking water 10, blend for a moment, and finally, scent with fresh basil torn by hand 11. Serve with pieces of anchovies and basil leaves 12.