Paccheri

Huge, smooth, thick tubes that should never be stuffed, as they collapse on cooking and are often served with a seafood sauce such as totani (‘flying squid’, pinkish in colour, and about the same size as the paccheri). The name derives from paccaria, the Neapolitan term for a ‘slap or smack’, with -ero a disparaging suffix indicative of a common, poor food – indeed, this pasta is now one of the most popular in Naples today.