Ingredients
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200 gr Pasta
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700 gr Ripe Tomatoes
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1 Garlic cloves
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1 White Onion
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A handful of basil leaves
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1 Tbsp Sugar
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Salted Ricotta
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Salt
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Black pepper
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Extra Virgin Olive Oil
Directions
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!
Steps
1
Done
|
Boil the tomatoes in hot water, peel them and cut them into pieces. Let them drain for a while. |
2
Done
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Chop the onion and garlic and fry them in a frying pan with a little bit of oil. |
3
Done
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Add the tomato pulp, basil leaves, salt, pepper and sugar and let the sauce thicken a bit. |
4
Done
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Put a saucepan with salted water on the stove where you will cook your pasta - remember, pasta al dente! |
5
Done
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When cooked, drain and turn in the sauce of pacchiu peaks. |
6
Done
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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! |