Paccheri alla trabaccolara

Ingredients*

• 350 g paccheri
• 500 g cherry tomatoes (or tomato purée)
• 300 g fish (weever, cod or any fish of your choice), cut into pieces
• 200 g squid, cleaned and sliced
• 200 g shrimp, peeled and deveined
• 2 garlic cloves
• 1 onion
• 1 chili pepper (optional)
• 1 glass of dry white wine
• 3–4 tablespoons extra virgin olive oil
• 1 bunch of fresh parsley (chopped)
• Salt, to taste
• Black pepper, to taste
• 1 sprig of rosemary (optional)

Serves: 4 people

Preparation

1. Preparing the sauce:
   1. In a large pan, heat the extra virgin olive oil over medium heat.
   2. Add the chopped onion and crushed garlic and sauté until the onion becomes translucent.
   3. If using chili pepper, add it now to flavor the oil.
   4. Add the halved cherry tomatoes (or tomato purée) and cook for about 10–15 minutes, until the sauce thickens slightly.
   5. Deglaze with the white wine and let the alcohol evaporate.
   6. Add the fish (weever or any fish you prefer), the squid, and the shrimp. Stir gently and cook for about 10 minutes, until the fish is cooked through and the seafood is tender.
2. Cooking the paccheri:
   1. Bring a pot of salted water to a boil and cook the paccheri according to the package instructions, until al dente.
   2. Drain the paccheri, reserving a little cooking water.
3. Assembling the dish:
   1. Add the paccheri to the seafood sauce in the pan and mix well to combine everything.
   2. If the sauce is too dense, add a little pasta cooking water to reach the desired consistency.
   3. Season with salt and pepper to taste.
   4. Remove from the heat and add the chopped parsley and, if using it, the rosemary.
4. Serving:
   Serve the paccheri alla trabaccolara hot, garnished with extra fresh parsley.

Enjoy!