mezzi paccheri with cherry tomato marinara sauce mezzi paccheri con pomodorini ciliegia alla marinara

By stancec44

Utterly simple, yet utterly delicious. Using the pasta cooking water is they key to making the barely cooked fresh tomatoes feel saucelike; so don't forget to reserve some of it before draining the pasta.

Ingredients

• Fine sea salt
• 5 tablespoons extra-virgin olive oil
• 1/4 teaspoon red pepper flakes
• 1 garlic clove, finely chopped
• 2 pints cherry tomatoes, halved
• 1/3 cup finely chopped flat-leaf parsley
• 1 pound mezzi paccheri or rigatoni

Details

Servings 4

Preparation

Step 1

Bring a large pot of salted water to a boil.
In a large skillet, combine oil, red pepper flakes and garlic; heat over medium-high heat until oil begins to bubble. Add tomatoes, parsley and 1 teaspoon salt. Cook, stirring occasionally, until tomatoes are warmed through, about 3 minutes. Remove pan from heat and partially cover to keep warm.

If using paccheri, reduce pasta cooking water to a low boil and cook pasta, stirring occasionally, until al dente (if using rigatoni, cook at a rolling boil).

Reserving 1/3 cup of the pasta cooking liquid, drain pasta and transfer to a large serving bowl. Add reserved 1/3 cup pasta cooking liquid to skillet with tomato mixture; over high heat, cook, stirring, 1 minute. Add sauce to pasta and toss to combine well. Adjust seasoning to taste. Serve immediately.