Fresh tomatoes are a true summer gift in Italy: use them to prepare simple and delicious-smelling sauces, just like in this recipe. Paccheri are a kind of pasta in the shape of very large tubes, originating from Campania and Calabria.
420 g of paccheri
500 g of tomatoes
150 g of ricotta
8 anchovy in oil
30 g of extra virgin olive oil
1 garlic clove
1 g of red hot chili pepper
3 g of table salt
Heat the oil in a deep frying pan and fry the garlic until it becomes golden, then remove it from the pan and turn off the heat. Add the anchovies and break them up with a wooden spoon.
Wash the tomatoes, cut them in half and remove the seeds. Then cut them into cubes and add them to the pan. Turn on the heat and cook them until they have become soft.
Bring the water to boil in a fairly big pot. Add a good pinch of salt to the boiling water and cook the pasta for 14 minutes.
Transfer the drained pasta to the pan, turn on the heat and stir-fry the pasta for a couple of minutes. Serve into the plates and season with spoonfuls of ricotta cheese previously smoothed and the finely ground chili.