Paccheri with Red Pepper Sauce, Cherry Tomatoes, Fresh Peas and Dill
This recipe is a celebration of Mediterranean colors and aromas.
Pasta Livia’s paccheri, with its open shape and texture that captures sauce in every bite, becomes the perfect base for this combination: caramelized red peppers, cherry tomatoes with their gentle acidity, fresh peas, and dill that brings an unexpected freshness.
A dish that appears simple, yet speaks in layers of flavor.
Quick, vibrant, and complete, exactly what an ambitious professional kitchen looks for.
Ingredients
For 1 person
- 80 g Pasta Livia Paccheri
- 50 g cherry tomatoes
- 50 g red peppers
- 10 g garlic
- 20 g fresh peas
- 15 ml extra virgin olive oil
- Salt, to taste
- Fresh dill, to taste
Preparation
Red pepper and cherry tomato sauce
Heat the olive oil in a pan over medium heat. Add the finely sliced garlic and sauté gently without letting it brown.
Add the red peppers (thinly sliced) and the cherry tomatoes (whole or halved). Cook for 8–10 minutes, lightly pressing the tomatoes with a spoon to release their juices.
Season with salt and allow the sauce to reduce slightly until it becomes rich and thick.
Peas
Blanch the peas in salted water for 2–3 minutes until tender but still bright green.
Drain and add them to the sauce 2 minutes before serving so they absorb the flavors without losing their texture.
Cooking the paccheri
Cook the paccheri in plenty of salted water according to the package instructions. Drain al dente and transfer directly into the pan with the sauce.
Toss gently over low heat for 1–2 minutes — the open shape of the paccheri will capture the sauce in every bite.
Serving
Plate the paccheri, add the peas on top, and finish with fresh dill.
A final drizzle of extra virgin olive oil adds shine and aroma. Serve immediately.
Color, freshness, quality, the three elements every professional table deserves.
