Carrabbas Tagliarini Picchi Pacchiu Recipes

TAGLIARINI PICCHI PACCHIU (NOW "LINGUINE TOSCANA")

Steps:

• Heat the oil and garlic together in a small skillet over medium-low heat just until the oil is warm and the garlic is soft, about 5 minutes.
• Remove skillet from the heat and let set to infuse the oil, about 30 minutes.
• Pour fresh tomatoes and their juices into a bowl.
• Squeeze the tomatoes through your fingers until the are coarsely crushed.
• Stir in the garlic in its oil and the basil.
• Season with salt and pepper.
• Let stand for 1 to 2 hours for the flavors to marry.
• Bring a large pot of water to a boil over high heat.
• Add salt to taste.
• Add the pasta and stir well, separating the strands.
• Cook according to the manufacturer's directions until al dente.
• Drain well.
• Return the tagliarini to its cooking pot.
• Add the sauce and mix well.
• Cover and let rest for a minute.
• Serve hot.

CARRABBA'S TAGLIARINI PICCHI PACCHIU

Steps:

• Cook pasta according to package directions.
• Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes.
• Add remaining ingredients and stir over medium heat another 2 minutes.
• Toss with cooked angel hair pasta and serve as a side dish for chicken or shrimp.

CARRABBA'S ITALIAN GRILL TAGLIARINI PICCHI PACCHIU RECIPE

Steps:

• Prepare pasta according to package directions. Drain. Set aside.
• Pour olive oil into a medium skillet. Place over very low heat.
• Add garlic. Simmer for about 10 minutes.
• Increase heat to medium.
• Add tomatoes, basil and salt and pepper. Stir and sauté another 2 minutes. Toss in cooked angel hair pasta, Stir to combine.
• Serve as a side dish for chicken or shrimp.

TAGLIARINI WITH PICCHI PACCHIU SAUCE RECIPE

Steps:

• To make the sauce, heat the oil and garlic together in a small skillet over medium-low heat just so the garlic is softened and the oil is very warm, about 5 minutes. Remove from the heat and let stand to infuse the oil, about 30 minutes. Pour the tomatoes and their juices into a bowl. Squeeze the tomatoes through your fingers until the are coarsely crushed. Stir in the garlic in its oil and the basil. Season with salt and pepper. Let stand for 1 to 2 hours for the flavors to marry. Bring a large pot of water to a boil over high heat. Add salt to taste. Add the Tagliarini and stir well to separate the strands. Cook according to the manufacturer's directions until al dente. Drain well. Return the tagliarini to its cooking pot. Add the sauce and mix well. Cover and let stand for 1 minute. Divide among 4 serving bowls and serve hot.