Picchi Pacchi Food

SPAGHETTI PICCHI PACCHI

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.

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

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.

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.