Picchi Pacchiu Pasta

[Guest guest]

I'm not sure if I posted this the other night or not. I've been sick and

don't remember. If I did, disregard. If not, enjoy. It looks a bit fatty but

really the fat is cut down by how many folks you serve it to. I loved it.

Thought it could have been more garlic-y like the original but otherwise it

was great. Served with italian bread, of course.

 

* Exported from MasterCook *

 

Pasta Picchi Pacchiu

 

Recipe By : http://home.houston.rr.com/sunday/recipe5.html*

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Tomatoes

Garlic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 14 oz cans diced tomatoes -- drained well

1/2 cup extra virgin olive oil -- ** see note

8 cloves garlic -- sliced

1 tbsp kosher salt

1 tbsp freshly ground black pepper

12 leaves basil -- coarsely chopped

 

Make sure to drain the tomatoes quite well. If you don't have canned

tomatoes, use 4 cups of fresh tomatoes. Crush the tomatoes as small as

possible with your fingers. Set aside.

 

Place 1/2 the olive oil and the garlic in a 4-1/2 qt saucepan and heat

together over a medium flame. Cook for 15 minutes to infuse oil with garlic

and to soften garlic.

 

Add garlic and oil mixture to tomatoes (along with remaining oil) and salt

and peper. Stir until thoroughly mixed. Add basil.

 

Cook 1 lb of pasta (your favorite shape) and then add it to the hot Picchi

sauce. Serves 4.

 

 

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NOTES : Risa's notes:

 

* Adapted from recipe at that website. I used less oil and 2 cans of

tomatoes instead of fresh tomatoes. I drained them very well of their

liquid.

 

** I used very little oil, compared to what they used. This actually comes

out to less than 2 tbsp of oil per person.

 

RisaG

MK Independent Beauty Consultant

radiorlg

 

Risa's Food Service

http://www.geocities.com/radiorlg