
Beefy Sweet & Sloppy Joes
There’s nothing like a good old pasta bathed in tomato sauce. It’s the quintessential Italian dish and one of the very first recipes we all attempt when we start our cooking journey.

So Cheesy, So Juicy
Pasta and tomato sauce might all look the same at first sight, but that couldn’t be further from the truth. Every tomato sauce is different. Sometimes you learn it from your mom or your grandma, sometimes you learn it from an online recipe and tweaked it to your taste.

Big Patties, Big Buns
That’s the beauty of tomato sauces; you get to imprint them with your personality. Now listen to this. Fresh tomatoes are great on pasta sauces, and so are high-quality canned tomatoes. I came to realize the best tomato sauce ever uses both. Today we’re making the wide tube-shaped paccheri pasta with an original tomato sauce, based on canned tomatoes, fresh cherry tomatoes, extra virgin olive oil, garlic, and chopped fresh basil, that’s it.

The result is a gorgeous, thick, and colorful sauce that turns a good pasta dish into a great one. Add a pinch of red pepper flakes for added heat and don’t forget to season your tomato sauce with salt and pepper to taste. Enjoy!


Nutritional Values
- Calories: 341
- Protein: 13g
- Saturated Fat: 2.9g
- Iron: 4.6mg
- Zinc: 7.1mg
Region
Fun Facts
- Chef Boyardee was a real person, from Italy! Piacenza to be exact.”
- Italians eat, on average, half a pound of bread daily!
- The estimated annual pasta consumption in Italy is 70 pounds per person!
- Tomatoes are not native to Italy; they were brought over from the Americas.
Ingredients
- 1/2 lbs paccheri pasta
- 10 oz peeled tomatoes
- 10 pieces of cherry tomatoes
- 1 pinch of red pepper flakes
- 3 tbps of fresh cut basil
- 2 garlic cloves
- 1/2 cup of sweet onions
What You'll Need
- 2 Tablespoons Olive Oil
- Salt & Pepper To Taste
- Large saucepan
Recipe











