Bianca's Paccheri Al Pomodoro

Lunch Dinner

Restaurateur Bianca Marchi-Simon declares that a pomodoro pasta is a non-negotiable! An essential part of Italian food and one of her childhood favourites is refined at her namesake restaurant - with tomato oil, a hint of chilli and dollops of stracciatella cheese. Save yourself a trip to Brisbane and try make her elegant Paccheri Al Pomodoro at home.

Ingredients

FOR THE POMODORO:
720g Tinned Whole Peeled Tomatoes (Best Quality)
1 Carrot
1 White Onion
2 Celery Sticks
1/2 Bunch Basil
FOR THE TOMATO OIL:
500ml Oil
100g Tomato Paste
10g Rosemary
6g Salt
FOR THE MISE EN PLACE:
480g Fresh Paccheri Pasta
60ml chilli
200g Unsalted Butter
40g Parmigiano Reggiano
300g Stracciatella
Sea Salt & Black Pepper

Method

Step 1.

For the Tomato Oil, combine oil, tomato paste, rosemary and 6g salt to a small pot. Simmer gently for 1 hour stirring occasionally. Leave oil to cool to room temperature and to infuse the flavour before straining through a fine sieve. Discard any pulp and store the oil in an airtight container. This will make more than the recipe requires but has a long shelf life and is great for future pastas.

Step 2.

For the pomodoro sauce. Begin by chopping the onions, carrot and celery into a mirepoix. In an appropriate size pot, gently saute the vegetable in oil for 5 minutes before adding the tinned tomatoes. Bring sauce to the boil then turn the heat down low and simmer gently for 2-3 hours or until sauce has reduced by ¼.

Step 3.

Once the sauce is at the right consistency, take off the heat and add the bunch of basil tied with kitchen twine. Leave to infuse for 20 minutes then remove the basil and discard. Season lightly with sea salt and ground white pepper.

Step 4.

Using a stick blender and a coarse sieve or colander blend the pomodoro sauce as it passes through the strainer. Alternatively you can use a mouli (food mill) to pass the sauce to achieve a smooth consistency free from any large vegetables. The recipe will make slightly more than needed but can be frozen for future pasta dishes or even pizza bases.

Step 5.

To cook the finished dish, bring a large pot of water to the boil. In a large saucepan add the chilli oil, 60ml of the tomato oil and 480g of the pomodoro sauce, stirring to incorporate. Bring sauce to a gentle simmer and add the diced butter along with a small ladle of pasta water, stirring constantly to emulsify the butter into the sauce.

Step 6.

While the sauce is simmering add the fresh pasta to the boiling water and cook for 4 min (if using dried pasta cook to packet instructions). While the pasta is cooking add the Parmigiano Regiano to the sauce and season with salt and ground white pepper.

Step 7.

Once pasta is cooked, drain into a colander, reserving some of the pasta water. Add pasta to the sauce and stir to combine, adding a bit of the reserved pasta water to achieve a velvety, saucy consistency. Divide the pasta amongst 4 bowls and top with stracciatella, drizzle with extra virgin olive oil and fresh cracked pepper.