TAGLIARINI PICCHI PACCHIU (NOW "LINGUINE TOSCANA")
Provided by Carrabba's Italian Grill adapted by Roz Corieri Paige
Categories Pasta
Time 50m
Number Of Ingredients 7
Steps:
- Heat the oil and garlic together in a small skillet over medium-low heat just until the oil is warm and the garlic is soft, about 5 minutes.
- Remove skillet from the heat and let set to infuse the oil, about 30 minutes.
- Pour fresh 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 pasta and stir well, separating 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 rest for a minute.
- Serve hot.
Nutrition Facts : Calories 0 calories, Fat 0 grams fat
COPYCAT CARRABBA'S PASTA CARRABBA
Make and share this Copycat Carrabba's Pasta Carrabba recipe from Food.com.
Provided by Pinay0618
Categories Chicken Breast
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
- Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
- Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
- Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.
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