PICCHI PACCHI SAUCE
Make and share this Picchi Pacchi Sauce recipe from Food.com.
Provided by Tuck Burnette
Categories Sauces
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 664.9, Fat 17.8, SaturatedFat 2.7, Cholesterol 16.1, Sodium 719.5, Carbohydrate 103.7, Fiber 8.3, Sugar 13.6, Protein 23.8
SPAGHETTI PICCHI PACCHI
Make and share this Spaghetti Picchi Pacchi recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 672.5, Fat 23.1, SaturatedFat 7.1, Cholesterol 19.7, Sodium 264.7, Carbohydrate 92.2, Fiber 5.5, Sugar 7.3, Protein 23.6
PICCHI-PACCHI
A rich and full-flavored Sicilian pasta sauce that is traditionally served with spaghetti. You can also add fried eggplant or black olives. From "The New Pasta Cookbook".
Provided by sprinkledpink
Categories Spaghetti
Time 1h17m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 195.1, Fat 18.5, SaturatedFat 2.6, Cholesterol 3.4, Sodium 240.4, Carbohydrate 6.6, Fiber 1, Sugar 3.5, Protein 1.9
CARRABBA'S TAGLIARINI PICCHI PACCHIU
Mrs. Jack gave me this recipe from Carrabba's since I had been looking for it and I appreciate her help. I am posting for safekeeping.
Provided by Kathies Kafe
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 245.5, Fat 14.8, SaturatedFat 2.1, Sodium 5.5, Carbohydrate 24.4, Fiber 1.7, Sugar 2.4, Protein 4.5
TAGLIARINI WITH PICCHI PACCHIU SAUCE RECIPE
Provided by therman
Number Of Ingredients 6
Steps:
- To make the sauce, heat the oil and garlic together in a small skillet over medium-low heat just so the garlic is softened and the oil is very warm, about 5 minutes. Remove from the heat and let stand to infuse the oil, about 30 minutes. Pour the tomatoes and their juices into a bowl. Squeeze the tomatoes through your fingers until the are coarsely crushed. Stir in the garlic in its oil and the basil. Season with salt and pepper. Let stand for 1 to 2 hours for the flavors to marry. Bring a large pot of water to a boil over high heat. Add salt to taste. Add the Tagliarini and stir well to separate the strands. Cook according to the manufacturer's directions until al dente. Drain well. Return the tagliarini to its cooking pot. Add the sauce and mix well. Cover and let stand for 1 minute. Divide among 4 serving bowls and serve hot.
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