Spaghetti Picchi Pacchi Recipes

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.

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:

• 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:

• 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:

• 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.