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Pasta a picchio pacchiu

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Pasta a picchio pacchiu

Features:
  • Vegan
  • Serves 2
  • Easy

Ingredients

Directions

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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!

 

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Steps

1
Done

Boil the tomatoes in hot water, peel them and cut them into pieces. Let them drain for a while.

2
Done

Chop the onion and garlic and fry them in a frying pan with a little bit of oil.

3
Done

Add the tomato pulp, basil leaves, salt, pepper and sugar and let the sauce thicken a bit.

4
Done

Put a saucepan with salted water on the stove where you will cook your pasta - remember, pasta al dente!

5
Done

When cooked, drain and turn in the sauce of pacchiu peaks.

6
Done

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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