PACCHERI ALLA VITTORIO 🍅 Want a restaurant style dish in under 30 minutes? This dish is for you! The rich, homemade tomato sauce is packed with vitamins too! if you can’t be in Italy right now, enjoy the taste of Italy at home 🍅🍃 Save this recipe!⬇️

Paccheri Alla Vittorio

Ingredients

3 medium fresh plum or roma tomatoes
1 pint of fresh cherry or grape tomatoes
1 14 ounce can whole, peeled tomatoes
4 cloves garlic
2 tablespoons olive oil
sea salt to taste
1/2 lb of paccheri (you can use rigatoni if you can’t find paccheri)
fresh basil leaves
vegan parmesan (optional)

Directions

First start with the sauce. Chop the plum or roma tomatoes into quarters. Then cut all of the cherry tomatoes in half. Peel and thinly slice the garlic and set aside. Add the olive oil to a large sauté pan or stockpot on medium/high heat. Add in all of the tomatoes and garlic to the pan or pot. Then add in the salt and stir. Cook until everything is softened, about 10-15 minutes. You can put a lid on the pan to help with the cooking. While the sauce is cooking, bring a pot of water to a boil and then add in the paccheri. Cook on the al dente side of the package instructions. Meanwhile, turn off the heat for the sauce. (Get your apron on because here’s where it can get messy too!) If using a submersion blender, blend the tomato mixture well. Then pour sauce into a sieve to remove any larger pieces. You want the sauce to be silky smooth. If using a high speed blender, pour the ingredients into the blender, and while holding the lid down carefully, blend until smooth. Bring the sauce back to the pan. Drain the pasta; then add the pasta to the sauce. Coat the paccheri with the sauce. Garnish with basil leaves, and top with vegan parmesan if using. Serve warm. Mangiamo!

For more plant based recipes, go to my website
www.laurasvegantable.