Simple, genuine and healthy: it is one of my favorite dishes because using quality ingredients highlights the flavor giving us a dish with a delicious flavor.

And then it is light, very useful so when for example you need a meal that brings energy but digests easily (for example if consumed less than 2 hours before training).

Ingredients

Paccheri with Parmigiano Reggiano, extra virgin oil from Puglia (Coratina) and fresh basil 

Opinion of the chef

TIPS TO HELP YOU MAKE IT EXQUISITE:

- use large or striped pasta formats so that they retain the seasoning.

- use antique grain paste such as Senator Hats, Timilia or Farro Monococco or Buckwheat 

- use The real Parmigiano Reggiano better if well seasoned (24-36 months) or alternatively the Pecorino Romano 
- use quality extra virgin olive oil preferring regional Italian varieties (so extra virgin olive oil produced by Italian mills) 

- use fresh basil or basil-flavoured extra virgin olive oil (which you can also prepare at home) 
- use freshly ground pepper

NB: For the "vegan" version of the white paste use the dry yeast in flakes, which gives the same "umami" flavor as Parmesan cheese

Nutritionist's advice

The ingredients mentioned are essential to get a tasty dish without the need to overdo the toppings, precisely because they have a very intense flavor.
On the contrary, an oil or cheese without flavor (of bad quality) will force you to abound with the portion. increasing the calories of the dish 

Remember that to eat well, only a few ingredients... carefully chosen.