Paccheri Pasta with fishballs, fish ragù sauce and mint

Product combined with the recipe

paccheri Scatola 12 cf

Ingredients for 4 people

  • 320g of Paccheri Pasta Leonessa
  • 500g of squids
  • 250g of fresh tomatoes
  • 10cl of Extra Virgin Olive Oil
  • 2 cloves of garlic
  • 50dl of white wine
  • 50g of dry bread
  • 1 egg
  • 10g of pecorino cheese
  • 1 sprig of parsley
  • 1 sprig of thyme
  • 1 bunch of mint (wild mint used in high Irpinia)
  • Salt and Pepper to taste.


Clean the squids, cut finely the tentacles and bread crumbs them. Add an egg white, grated cheese, chopped parsley and garlic. Mix well and make small balls (the size of a hazelnut). Fry the fishballs in a pan with olive oil and put them aside. Cut the rest of the squid. Cut tomatoes in half and take off the peel and the seeds. In a large saucepan, fry, for a couple of minutes, 4 tablespoons of olive oil with 2 cloves of crushed garlic, a pinch of red pepper and squids, then add the tomatoes and a few leaves of chopped mint. Let it cook for about ten minutes, add the meatballs, salt to taste. Cook the pasta in boiling salted water, drain it al dente and add to the sauce. Cook until creamy. Add a splash of wine. Serve and decore with oil and a few leaves of mint. Wine Suggestion: this dish is perfect for Christmas holidays. It’s a way to break traditional rules. A ragù made with squid and wild mint. The result is a dish that combines the sweet tendency of pasta with the slight spiciness of fishballs, the scents of mint and the barely perceptible acidity of the tomato. This dish goes well with a sparkling Rosé wine.

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