Tagliarini With Picchi Pacchiu Sauce Recipes

TAGLIARINI PICCHI PACCHIU (NOW "LINGUINE TOSCANA")

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.

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.

TAGLIARINI WITH PICCHI PACCHIU SAUCE RECIPE

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.

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.

TAGLIARINI CASSEROLE

Steps:

• In a large dutch oven, over medium heat, cook ground beef, stirring, until meat loses its pink color.
• Drain off fat.
• Stir in Adobo, dry onion, garlic powder, pepper, Italian seasoning & chili powder. Add broth, spaghetti sauce, creamed corn & olives.
• Simmer meat mixture on low heat for about 15 minutes.
• Meanwhile, in a large pot of boiling, salted water cook noodles until just al dente & drain.
• Combine meat mixture with cooked noodles & pour into an extra large casserole dish (4 quart 10x14").
• Cover with foil & bake for 45 minutes at 350 degrees.
• Remove foil & sprinkle cheese over top. Return to oven for an additional 5 minutes to melt cheese.