Paccheri with 3 Tomatoes

To make the paccheri with 3 tomatoes, start by sautéing a clove of garlic in its skin in a pan with a drizzle of oil 1, then add the San Marzano tomatoes 2 and simmer for a few minutes 3.

Move on to the shallot-infused oil: clean and cut the shallot into 4 parts 4, then place it in a small saucepan with the extra virgin olive oil 5. Bring to a boil and let it fry briefly 6, then remove the saucepan from the heat and let it cool.

Meanwhile, halve the Piennolo cherry tomatoes 7 and place them on a very hot grill with the skin side down. Season with a drizzle of oil 8 and grill until the skin is blackened 9.

Transfer the grilled cherry tomatoes to a bowl and remove the most burnt parts that would give the sauce a bitter aftertaste 10. Add the oil with the shallot 11, salt 12, and pepper.

Mix and blend everything with an immersion blender 13, then strain the mixture through a sieve 14 to obtain a smooth and homogeneous consistency 15.

Finally, pour the date tomatoes, which you previously immersed in a bowl with water, into a hot pan without oil 16. Cook over high heat for a few minutes, piercing them with a fork to soften them slightly 17. Bring a pot of salted water to a boil where you will cook the paccheri 18.

Meanwhile, halve a buffalo mozzarella (you should take 1.4 oz) and squeeze it into a bowl to obtain the milk 19. Add the rice starch 20 and blend with an immersion blender 21.

At this point, remove the garlic from the San Marzano sauce 22 and adjust the salt. Add the al dente drained paccheri 23 and moisten with almost all the mozzarella milk 24.

Toss the pasta to combine it with the sauce 25, then proceed with plating: place the paccheri with San Marzano sauce on the plates 26 and season each with the grilled Piennolo cherry tomato sauce 27.

Finish with the remaining mozzarella milk 28 and the date tomatoes 29. Your paccheri with 3 tomatoes are ready to be served 30!