Home » Paccheri pasta with tomato confit, Basil Cream and mozzarella di bufala Dop

Paccheri pasta with tomato confit, Basil Cream and mozzarella di bufala Dop

by Ada Parisi
5 min read

Pasta whit tomato, Basil and mozzarella: a first plate that more traditional you could not, but freely reworked in a modern way that is with a sauce of tomato confit and basil cream (chef recipe Maggert). The Buffalo mozzarella I left alone :-). Is’ was a great success: confit tomato sauce is sweet and has a very unique flavor, that perfectly matches the scent of fresh basil and the flavor of the hoax. Try it and you tell me.

Ingredients for 4 people:

for the sauce of tomato confit

  • 200 grams of tomato confit (for the recipe click here on basics)
  • extra virgin olive oil as required
  • salt and pepper

for the Basil Cream

  • 8 Tablespoons extra virgin olive oil
  • a clove of garlic
  • two anchovies in oil
  • 15 fresh basil leaves
  • salt to taste
  • little vegetable broth

and still

  • 360 grams of pasta
  • a Dop Buffalo mozzarella from 250 grams

For the sauce of tomato confit, put the tomatoes in the bowl of the mixer (keep aside a dozen to garnish) and processing them by adding as much olive oil as necessary to obtain a creamy emulsion and smooth, then move the mixture to a strainer or chinoise, Adjust if necessary with salt and pepper and set aside.

For the Basil Cream put the oil in a frying pan small, the anchovies, the garlic and basil and cook over low heat for 10 minutes, adding every now and then a spoonful of broth or hot water. Blend it all with the hand mixer, adding if necessary a little stock or hot water and pass the mixture through a strainer or chinoise. Put the cream in a pan, and bring it to a boil over low heat until it reaches the desired consistency.

Boil the pasta in salted water and drain when "al dente" putting aside a little’ of the cooking water. Giving them fried with tomato confit sauce by adding a few tablespoons of the cooking water if needed. Place the pasta on Basil Cream, arrange on plate some tomato confit and the sliced mozzarella and serve immediately.

THE PAIRING: A Docg Alta Langa is our suggested pairing with this recipe from fresh aromas of Basil, tomato and mozzarella. We chose “Asterope“, a wine produced by Mount Olivet by Carden, in Piedmont, with Pinot Noir and Chardonnay: bread crust and yeast with regard to perfumes, and a good flavor to the taste.


You've already seen these recipes?


Pat 28 February 2018 - 11:42

Hi Ada, me again.. are a 😀
I wanted to tell you that Sunday I did qs DELICIOUS paccheri… really amazing… I admit I made two additions… I did Sautee the diced San Marzano plum and into fillets and then mixed the dough with confit cream (delicious home-made according to your method as well as basil sauce… sensational) and then I added some crumbs frisella just to give a bit of crunchiness… absolutely to make and remake… mine “infant” (qs has 12 years :)) He consumed them with mugoli of agreement and satisfaction with every bite and terminated told me “Mom This is the must redo”!
Great compliments from my friends
In short recipe very successful and once again THANK YOU

Ada Parisi 28 February 2018 - 12:34

It seems to me that you have no need at all of my recipes to pamper your friends! Every change is an enrichment and my ultimate goal is to unleash the imagination in the kitchen, so thank you for the trust you continue to give me! Big hugs, ADA

Federica September 21, 2016 - 14:43

Dear Ada, another wonderful recipe! Thanks, Dear!

Ada Parisi September 22, 2016 - 11:23

Federica thanks always! A hug, ADA

Chezuppa May 20, 2014 - 14:04

I never thought to blend the tomato confit, Whenever I make them do in industrial quantities and then season the spaghetti as is. Now I just have to try as you say! 😀

Sicilians creative in the kitchen May 20, 2014 - 14:07

I'm perverse 🙂 Test, turns out a completely different sauce, some’ sour and a little’ sweet. I like very much. Kisses, ADA

Chezuppa May 20, 2014 - 15:56

Yes Yes I want to try it inspires me too!

Chezuppa June 6, 2014 - 09:35

ADA I tried! I made the sauce, very good! 😀 😀
Then the audience and I'll give you the proper credit, I fell in love with the sweet and intense flavour!

Sicilians creative in the kitchen June 6, 2014 - 14:47

That's nice!!! I am very happy! I love the tomato confit and then you can adjust as you wish, both as flavor as both sweetness! Thanks Alessandro… I can't wait to see your post and your bottom line! ADA

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.