Picchi Pacchi Sauce Recipes

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.

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.

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.

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.

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.

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.