Neapolitan paccheri: the recipe for the typical dish of the tradition

  • Drawn bronze Paccheri
    400 grams

  • Peeled tomatoes
    800 grams
    • 365 kcal

  • Onion

    • 29 kcal
  • Celery
    • 0 kcal

  • thinly sliced ​​lard
    60 grams

  • Carrot

    • 79 kcal
  • Basil
    1 tuft
    • 15 kcal

  • Grated parmesan cheese
    60 grams
    • 380 kilocalories

  • Extra virgin olive oil

    to taste
    • 0 kcal
  • salt
    to taste
    • 21 kcal

Calories refer to 100 grams of product

THE Neapolitan Paccheri I am a first course typical of Campania tradition, perfect for a breakfast Sunday in the family, a ‘festive occasion or a dinner with friends. A great classic, simple and very tasty, which involves the use of few ingredients but of the highest quality. Starting from peeled tomatoes which, sweet and juicy, are cooked with a stir-fry of herbs and lard, which will give flavor and flavor to the preparation. An ideal condiment to welcome one of the most famous pasta shapes of Neapolitan cuisine, paccheri, rigorously made with Italian durum wheat semolina and stretched in bronze. Find out how to make them perfectly by following our recipe step by step.

How to prepare the Neapolitan paccheri

Neapolitan Paccheri

Clean the odors and chop them finely with a knife (1).

Neapolitan Paccheri

At this point, add the slices of lard and continue to chop everything very finely (2).

Neapolitan Paccheri

Heat a drizzle of oil in a large pan, add the chopped herbs and lard, salt and let dry gently for a few minutes (3).

Neapolitan Paccheri

Meanwhile, mix the peeled tomatoes using a hand blender (4).

Neapolitan Paccheri

When the stir-fry is ready, pour in the tomatoes (5), season with the basil, salt and cook for about 35 minutes over low heat, until the sauce is reduced.

Neapolitan Paccheri

Boil the paccheri in slightly salted boiling water, then drain them al dente and pour them into a saucepan with the sauce (6). Sauté quickly over medium heat.

Neapolitan Paccheri

Add the grated Parmesan (7), mix well and serve piping hot.


It is recommended to use gods paccheri made with high quality Italian durum wheat semolina, processed with an artisanal method and bronze drawing. If you want, you can also replace them with another type of pasta that you have available in the pantry, both short and long.

Instead of peeled tomatoes, you can also use gods Saint-Marzano very ripe and juicy: in this case, blanch them in boiling water and slightly salted, then drain them and immediately put them in a bowl with cold water and ice cubes. Remove the outer skin, cut them into pieces and add them to the stir-fry while cooking.

If you want, you can also add a pinch of Chili or a generous land of pepper. You can also perfume everything with a few fresh thyme leaf and oregano.

If you liked this recipe, also try the paccheri with shrimp and burrata and those with white fish sauce.


It is advisable to prepare the Neapolitan paccheri and taste them very hot and right now. You can prepare the sauce in advance and boil the pasta just before you put it on the table.