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
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
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
PACCHERI WITH PORCINI AND PISTACHIO
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat for another 30 seconds. Add the mushrooms, garlic and 3/4 teaspoon salt to the skillet and stir. Cook undisturbed, until the bottom layer of mushrooms is golden brown, about 4 minutes. Stir and repeat until the mushrooms are evenly browned and cooked through, about 10 minutes. Add the remaining 1 tablespoon oil and the shallots and cook, stirring often, about 2 minutes. Deglaze with the wine and simmer until almost reduced, about 1 minute. Add the chicken broth and butter and simmer to emulsify and thicken slightly, about 3 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta for 2 minutes less than the package instructions, until not quite al dente, about 10 minutes.
- Using a slotted spoon, spoon the pasta directly from the water into the sauce over medium heat. Add 1/3 cup pasta water to the skillet. Sprinkle the bare pasta with 1 cup of the Parmesan. Toss well to combine and coat in the sauce. Simmer, tossing often, to finish the pasta, about 2 minutes. Stir in the arugula until just wilted and add the remaining Parmesan. Sprinkle with the pistachios. Top with more Parmesan before serving, if desired.
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!
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
PASTA A PICCHI PACCHI
Not sure where I got this from. The only note I have written on it is that this is a traditional Sicilian sauce.
Provided by Ilysse
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a pan and saute onion over medium heat until soft.
- Add the garlic and saute until beginning to color. Don't over cook, it will get bitter.
- Add tomatoes and bring to a boil.
- Simmer for 20 minute.
- Cook pasta as directed on package until al dente and drain.
- Add basil and anchovies the the sauce the last few minutes of cooking and stir in well.
- Toss with hot cooked pasta.
Nutrition Facts : Calories 589.3, Fat 13.6, SaturatedFat 2.1, Cholesterol 12.1, Sodium 535.1, Carbohydrate 95.7, Fiber 6.1, Sugar 7.7, Protein 20.8
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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