Pasta Picchi Pacchi: the name is too cutesy perhaps but the recipe is a winner. Pretty simple too, it’s basically tomatoes (fresh here, but canned are the more traditional choice), some anchovies, lots of olive oil, garlic, basil. Grated provolone is the secret ingredient.
Picchi Pacchi seems to be Italian grannyspeak for a little of this, a little of that. Or maybe something cooked very quickly. Or both, or neither. Whatever.
But this Pasta Picchi Pacchi recipe seems somewhat akin to that other pasta named after a different kind of beloved Italian archetype: Pasta Puttanesca. Just an observation.
A couple of cans of Italian peeled plum tomatoes packed in juice, drained and chopped, can be used instead of fresh tomatoes.
Note: Keep the marinating tomatoes tucked away out of sight and whatever you do, don’t have any good bread nearby. The temptation to taste (and taste, and taste) is too strong to resist.
PASTA PICCHI PACCHI
Recipe
1/2 can anchovies, chopped
1 medium sweet onion,chopped (1 cup)
4 cloves garlic, minced
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3 lbs ripe tomatoes, peeled and chopped. (Two cans of Italian peeled plum tomatoes packed in juice can be substituted.)
1/4 cup shredded basil
1/2 cup shredded provolone cheese
1 teaspoon red pepper flakes
1 teaspoon black pepper
1 lb. buccatini, linguini or spaghetti pasta
Saute garlic and onion in the olive oil over medium low heat until translucent. Do not brown. Add red pepper flakes and chopped anchovies cook two minutes more, stirring. Remove from heat and let cool to room temperature.
Add peeled, chopped and seeded tomatoes, stir well to mix into the onion/garlic/oil base. Stir in the shredded provolone, basil, red pepper flakes and black pepper, stir again to mix. Let sit at room temperature for 2-3 hours. (Don’t refrigerate).
Cook and drain the pasta. Stir into the tomato mixture. Let it sit for a couple of minutes so the sauce sinks in. Garnish with more basil and a good cranking of black pepper.
