The Boston Globe has reviewed Paciarino.
The maccheroni pomodoro at Paciarino, a brand new pasta restaurant here, is a simple, perfect dish. Similar to rigatoni, maccheroni is handmade daily in the restaurant’s big open kitchen. The sauce, bright red and summertime sweet – even in winter – is made with garlic, plenty of olive oil, fresh basil, and the best imported canned tomatoes. This specialty comes out in a big warm bowl topped with grated Parmesan and a drizzle of fruity olive oil. Italian soul food.