I won her over with a Pacchetella…

Do you want to win someone over with simplicity? With a dish that will leave them speechless?
We recommend a lovely Pacchetella of Piennolo Tomatoes from Vesuvius DOP, sautéed with Spaghetti from Gragnano.
You might think, “But it’s something I’ve seen before... no!”
This is actually a very particular and rare recipe that is found only in certain areas of Campania, especially in the villages and hamlets hanging on the slopes of Vesuvius.

Piennolo Tomato
Not just any tomato, but the KING of tomatoes. The Piennolo has a small tip at the bottom that distinguishes it from imitations, and when you open it, it shows only two lenticular sections. It's pulp and just pulp. Very few seeds, very little water. Its skin is very thick, allowing it to be partially dried. This way, it loses the little residual water and concentrates all the goodness inside.

It’s called Pacchetella because back in the day, Neapolitan kids, after returning from school, had the job of helping their family by taking the tomatoes and squashing them into a narrow-necked jar, using a little slap to force them in. Then water and a bit of salt were added. That’s it!
The tomatoes end up slightly flattened and split, ready to be sautéed in a pan. You don’t need to cook them for long—quite the opposite!

Pasta with Pacchetella: The Tip
When there are two minutes left for the pasta—strictly Gragnano pasta—throw them into the pan and start sautéing them with a bit of onion. They’ll begin to release a thick sweet cream that will penetrate the porous pasta and make it extraordinarily flavorful. Add some Southern Extra Virgin Olive Oil during the sautéing of the Pacchetella pasta, then serve the dish with a fresh and fragrant basil leaf. Your kitchen will be filled with Mediterranean aromas, and you’ll win them over with simplicity but also with wisdom.

Oh... no one can resist mopping up the sauce from the plate! Happy conquering!