Laura's Vegan Table


  • 3 medium fresh plum or roma tomatoes
  • 1 pint of fresh cherry or grape tomatoes
  • 1 14 ounce can whole, peeled tomatoes
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • sea salt to taste
  • 1/2 lb of paccheri (you can use rigatoni if you can't find paccheri)
  • fresh basil leaves
  • vegan parmesan (optional)

Want restaurant quality at home in under 30 minutes? Then you’ll love this dish! Paccheri Alla Vittorio is a robust Italian pasta dish with a velvety smooth tomato sauce. It’s made from three kinds of tomatoes that are cooked and then blended to make a smooth sauce. You can either use a submersion blender and sieve, or high speed blender to achieve this smooth sauce. And want some added health benefits? Whether whole or as a sauce, tomatoes are rich in natural vitamins and minerals including Vitamin A, K, B1, B3, B5, B6, B7 and Vitamin C. This recipe was originally created by Chef Vittorio Cerea at the “Da Vittorio” restaurant in Bergamo, Italy. It is a bit messy to eat but it’s worth it! Just be sure to wear black….or a bib like they give to their guests before enjoying this dish at Da Vittorio restaurant it Italy!


First start with the sauce. Chop the plum or roma tomatoes into quarters. Then cut all of the cherry tomatoes in half. Peel and thinly slice the garlic and set aside. Add the olive oil to a large sauté pan or stockpot on medium/high heat. Add in all of the tomatoes and garlic to the pan or pot. Then add in the salt and stir. Cook until everything is softened, about 10-15 minutes. You can put a lid on the pan to help with the cooking. While the sauce is cooking, bring a pot of water to a boil and then add in the paccheri. Cook on the al dente side of the package instructions. Meanwhile, turn off the heat for the sauce. (Get your apron on because here’s where it can get messy too!) If using a submersion blender, blend the tomato mixture well.  Then pour sauce into a sieve to remove any larger pieces. You want the sauce to be silky smooth. If using a high speed blender, pour the ingredients into the blender, and while holding the lid down carefully, blend until smooth. Bring the sauce back to the pan. Drain the pasta; then add the pasta to the sauce. Coat the paccheri with the sauce. Garnish with basil leaves, and top with vegan parmesan if using. Serve warm. Mangiamo!