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Pasta Picchi Pacchiu




Source of Recipe


Risa G/ Carrabba's recipe?


Recipe Introduction


Serves: 4


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

List of Ingredients




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



Recipe



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