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
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
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!
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
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