Illustrative image generated with AI
Paccheri with dentex
Paccheri with dentex, cherry tomatoes, black olives and capers: a seafood sauce made in the bowl, pasta cooked in a pot and a final toss.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Durum wheat pasta, dry 320 g paccheri
- Dentex 500 g fillets, cubed
- Tomatoes, red, ripe 300 g halved
- Ripe olives, canned 60 g pitted
- Capers, canned 20 g rinsed
- Fresh garlic 8 g
- Extra virgin olive oil 50 g
- White table wine 60 g
- Parsley, fresh 15 g chopped
- Hot red chili pepper 1 g optional
Steps
-
1 Chop the garlic and chilli.
5 sec · speed 5
-
2 Add the oil and saute, without the measuring cup.
3 min · 100 °C · speed 1 · reverse
-
3 Add the cubed dentex and cook for two minutes.
2 min · 100 °C · speed 1 · reverse
-
4 Deglaze with the wine.
1 min · 100 °C · speed 1 · reverse
-
5 Add the cherry tomatoes, olives and capers and cook the sauce.
7 min · 100 °C · speed 1 · reverse
-
6 Cook the paccheri in salted water until al dente.
-
7 Add the paccheri to the sauce with the parsley and toss.
30 sec · speed 1 · reverse
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 581 kcal | 166 kcal |
| Protein | 37.2 g | 10.6 g |
| Carbohydrate | 65.1 g | 18.6 g |
| Sugars | 4.4 g | 1.2 g |
| Fat | 17.2 g | 4.9 g |
| of which saturates | 2.7 g | 0.8 g |
| Fibre | 4.0 g | 1.2 g |
| Salt | 0.80 g | 0.23 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.