Pasta a picchio pacchiu is one of those summery dishes that Sicilian loves to prepare when is proper summer. The “Picchi Pacchiu” is a tomato-based sauce typical of Palermo, although now widespread throughout the entire island, and called in many different ways! In different dialects you will hear slightly different names for this sauce: picchi pacchio, picchiu pacchiu, pic pac, picchio pacchiu.
We do not have many informations about the origins of such funny name – some people says that it is coming from the sound that produces the boiling of the tomato in the pot!
Pasta a picchio pacchiu
Course: Sauce, PastaDifficulty: Easy2
servingsIngredients
Pasta 200gr
Ripe Tomatoes 700gr
Garlic Cloves 1
White onion 1
A handful of basil leaves
Sugar 1 tbsp
Salted Ricotta
Salt
Black Pepper
EVO Oil
Directions
- Boil the tomatoes in hot water, peel them and cut them into pieces. Let them drain for a while.
- Chop the onion and garlic and fry them in a frying pan with a little bit of oil.
- Add the tomato pulp, basil leaves, salt, pepper and sugar and let the sauce thicken a bit.
- Put a saucepan with salted water on the stove where you will cook your pasta – remember, pasta al dente!
- When cooked, drain and turn in the sauce of pacchiu peaks.
- Put the pasta in the plates and sprinkle with freshly grated salted ricotta or Parmigiano! Now you can complete the dish garnishing with a basil leaf and enjoy this refreshing pasta!
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