Heat a pan and toast the paccheri with a drizzle of extra virgin olive oil. It only takes a few seconds, making sure they're all touching the bottom of the pan.
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Pour in warm water until just covering the pasta. Cook for 10 minutes. By the end of the cooking time, the liquid will have evaporated, and the starch will make the paccheri succulent even without sauce.
After cooking the pasta for 10 minutes, allowing the water to evaporate, pour in the tomato sauce. Continue cooking the pan for another 2 minutes. Add a pinch of salt and stir well.
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Remove the pan from the heat. Let the pasta rest for a few moments. Grate some lemon zest over it for flavor, along with some aged pecorino cheese. Add a drizzle of oil. Gently stir in the pasta off the heat. Serve and garnish with more pecorino, extra virgin olive oil, and lemon zest, if desired.
