Paccheri Al Pomodoro by Bianca Marchi & Josh Stover

A childhood favourite turned menu mainstay at Bianca Restaurant, reimagined by artist Josh Stover in terracotta hues.
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For restaurateur Bianca Marchi, pasta pomodoro is a non-negotiable, a staple of her childhood that still brings pure joy. At her restaurant, this simple dish is perfected with  big tubes of handmade pasta, with slick pomodoro sauce with a bit of chilli and tomato oil, then finished with creamy stracciatella. 

For this recipe poster, Josh drew inspiration from the restaurant itself with its terracotta monochrome interiors, pink and brown tones, and monogrammed plates. The palm trees outside the window are unmistakably Queensland.

One of Bianca’s other joys? Scarpetta. The ritual of mopping up every last drop of sauce with bread lovingly included in the artwork. Because a pomodoro this good should never be left behind.

• One poster purchased = 10 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Collingwood studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

All orders are packed and shipped worldwide from our Melbourne studio.


Orders are sent with tracked delivery — you’ll receive a tracking number once your order is on its way. Please allow 1–2 business days for us to pack your order, in addition to delivery time frames below.

Estimated delivery times:
• Australia: 3–7 business days (Standard), 1–3 business days (Express)
• New Zealand: 7–12 business days
• International: 10–20 business days

When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost. Ready to hang on your wall as soon as it arrives on your doorstep.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Paccheri Al Pomodoro
Paccheri Al Pomodoro
Paccheri Al Pomodoro
Paccheri Al Pomodoro

Collaborator

Bianca Marchi-Simon
 Brisbane 

Bianca Marchi-Simon

 Restaurateur 
Born in Milan and now based in Brisbane, Bianca Marchi is a restaurateur and one of the creative forces behind Anyday Hospitality — a powerhouse in Brisbane’s food scene, known for venues like Agnes, Bianca Restaurant, and sAme sAme. Bianca's namesake restaurant, Bianca, is an effervescent modern take on the trattoria. In classic Queensland style, the restaurant is open air, with a lively interactive kitchen. It's decked out almost entirely in terracotta tiles, perfectly placed in the breezy ease of James Street. Photo credit - Nic Walker
Josh Stover
 Virginia, USA 

Josh Stover

Artist
  
Josh Stover is an American artist and sign painter based in Richmond, Virginia. He grew up in St. Petersburg, Florida and completed his BFA at the University of Florida with an emphasis on ceramics. Josh lived in Oregon for many years before recently relocating to Virginia where he and his wife run Variety Shop, a sign painting and design studio. In his art practice, Josh primarily works in acrylic paint on panel, and coloured pencil on paper. He distills everyday treasures into graphic compositions that feel both familiar and striking. His art is playful yet precise, drawing from a carefully curated collection of antique and vintage pieces that inspire his distinct visual world.  

Limited-edition artwork.

Created exclusively for Food for Everyone.

Printed in Melbourne on 135gsm Extract paper.

Made entirely from 100% recycled fibres.

For every poster purchased,

we donate 10 meals to food banks

Bianca's Paccheri Al Pomodoro

Taste For It

Bianca's Paccheri Al Pomodoro

Lunch Dinner
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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.

  • 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

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.

Bianca's Paccheri Al Pomodoro

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.

Marquee

1 poster = 10 meals donated900,000 meals and counting!

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