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.
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 sayin’. An observation only.
NOTE: Keep the marinating tomatoes tucked away out of sight and whatever you do, don’t have any good bread nearby. It’s temptation too strong to resist.
A can of Italian peeled plum tomatoes, drained and chopped, can be used instead of fresh tomatoes.
Recipe
1/4 can anchovies, chopped
1/2 medium sweet onion (1 cup)
4 cloves garlic, minced
1/3 c. good olive oil
4 c. ripe tomatoes, peeled and chopped (a mix of plums and heirlooms if you can)
1/4 c. shredded basil
provolone cheese for grating
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 basil 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. Add grated provolone cheese to taste. Garnish with more basil and a good cranking of black pepper.
