Paccheri with confit tomatoes and garden herbs


Coat the washed and sliced cherry tomatoes with a drizzle of olive oil, salt, and a pinch of sugar, then arrange them in a baking dish. Bake for 20 minutes at 180°C (356°F), adding the garlic halfway through. Finely chop the aromatic herbs. Meanwhile, cook the gluten-free paccheri pasta in boiling water until al dente, then drain them and toss them in a pan with the chopped herbs, a drizzle of extra virgin olive oil, and a little pasta cooking water. Finally, add the cherry tomatoes, serve, and enjoy.


  • 250g of Paccheri
  • 300g of organic confit cherry tomatoes
  • 2 cloves of organic garlic
  • Organic basil, rosemary, and thyme
  • Organic fine salt
  • Organic extra virgin olive oi
  • Organic cane sugar