Best Spaghetti Picchi Pacchi Recipes

CARRABBA'S TAGLIARINI PICCHI PACCHIU

Steps:

• Cook pasta according to package directions.
• Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes.
• Add remaining ingredients and stir over medium heat another 2 minutes.
• Toss with cooked angel hair pasta and serve as a side dish for chicken or shrimp.

SPAGHETTI PICCHI PACCHI

Steps:

• Remove stem ends from tomatoes; cut tomatoes into 1/2 inch dice.
• In a small bowl, mix the diced tomatoes, basil, red chile pepper flakes, galric, and olive oil.
• Stir well and set aside, covered, in a shady place at room temperature for at least 1 hour.
• When ready to serve, cook the spaghetti in a large pot of boiling salted water until al dente; drain.
• In a large shallow pasta serving dish toss the tomato mixture, including the accumulated juices, with the spaghetti.
• Sprinkle the provolone over the pasta; serve immediately.

PASTA A PICCHIO PACCHIU

Steps:

• Boil the tomatoes in hot water, peel them and cut them into pieces. Let them drain for a while.
• Chop the onion and garlic and fry them in a frying pan with a little bit of oil.
• Add the tomato pulp, basil leaves, salt, pepper and sugar and let the sauce thicken a bit.
• Put a saucepan with salted water on the stove where you will cook your pasta - remember, pasta al dente!
• When cooked, drain and turn in the sauce of pacchiu peaks.
• Put the pasta in the plates and sprinkle with freshly grated salted ricotta or Parmigiano! Now you can complete the dish garnishing with a basil leaf and enjoy this refreshing pasta!

PICCHI-PACCHI

Steps:

• In a large pan heat oil and saute onion and garlic until soft.
• Add drained anchovies and cook for 1 to 2 minutes, breaking them up with the spoon as you stir.
• Add tomatoes and basil, season lightly and simmer,covered for 20 minutes or so, until smooth and thick. Adjust seasoning. No grated cheese is served with this sauce.

PICCHI PACCHI SAUCE

Steps:

• Wash, peel, seed, and chop the tomatoes. Put into a bowl and set aside.
• Put the oil and onion into a heavy, broad skillet. Turn the heat to medium or medium-high. Cook until the onion become colored a deep gold.
• Add the garlic, stir for a few minutes, turning the heat down, if you feel it might burn.
• Add the basil leaves, the anchovy fillet, the lemon juice, and some salt and pepper.
• Cook until the juice is evaporated, then add all of the tomatoes, along with any juices, cook at a lively pace for about 7 minutes, maybe 10, correcting for salt and pepper, if necessary.
• Meanwhile, boil the pasta, in a copious amount of boiling, salted water, until al dente.
• Drain, and toss with the sauce, adding a little extra virgin olive oil, and some pasta cooking water, which you have retrieved, if necessary, to make the sauce a dense and delicious coating consistency.
• Serve at once, with fish, if desired.