Pasta A Picchi Pacchi Recipes

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PACCHERI WITH PORCINI AND PISTACHIO



Paccheri with Porcini and Pistachio image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 pound fresh porcini mushrooms or royal trumpets, cut into 1/4-inch slices
2 cloves garlic, smashed and peeled
Kosher salt
1 shallot, chopped
1/4 cup sweet Marsala wine
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter
1 pound paccheri pasta
1 1/2 cups freshly grated Parmesan, plus more for serving, optional
2 cups baby arugula
1/2 cup roasted salted pistachios

Steps:

  • Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat for another 30 seconds. Add the mushrooms, garlic and 3/4 teaspoon salt to the skillet and stir. Cook undisturbed, until the bottom layer of mushrooms is golden brown, about 4 minutes. Stir and repeat until the mushrooms are evenly browned and cooked through, about 10 minutes. Add the remaining 1 tablespoon oil and the shallots and cook, stirring often, about 2 minutes. Deglaze with the wine and simmer until almost reduced, about 1 minute. Add the chicken broth and butter and simmer to emulsify and thicken slightly, about 3 minutes.
  • Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta for 2 minutes less than the package instructions, until not quite al dente, about 10 minutes.
  • Using a slotted spoon, spoon the pasta directly from the water into the sauce over medium heat. Add 1/3 cup pasta water to the skillet. Sprinkle the bare pasta with 1 cup of the Parmesan. Toss well to combine and coat in the sauce. Simmer, tossing often, to finish the pasta, about 2 minutes. Stir in the arugula until just wilted and add the remaining Parmesan. Sprinkle with the pistachios. Top with more Parmesan before serving, if desired.

PICCHI-PACCHI



Picchi-Pacchi image

A rich and full-flavored Sicilian pasta sauce that is traditionally served with spaghetti. You can also add fried eggplant or black olives. From "The New Pasta Cookbook".

Provided by sprinkledpink

Categories     Spaghetti

Time 1h17m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
4 anchovy fillets, drained and soaked in
milk, for 45 minutes
1 2/3 cups canned Italian tomatoes, drained and chopped
1 sprig fresh basil
salt & freshly ground black pepper, to taste

Steps:

  • In a large pan heat oil and saute onion and garlic until soft.
  • Add drained anchovies and cook for 1 to 2 minutes, breaking them up with the spoon as you stir.
  • Add tomatoes and basil, season lightly and simmer,covered for 20 minutes or so, until smooth and thick. Adjust seasoning. No grated cheese is served with this sauce.

Nutrition Facts : Calories 195.1, Fat 18.5, SaturatedFat 2.6, Cholesterol 3.4, Sodium 240.4, Carbohydrate 6.6, Fiber 1, Sugar 3.5, Protein 1.9

SPAGHETTI PICCHI PACCHI



Spaghetti Picchi Pacchi image

Make and share this Spaghetti Picchi Pacchi recipe from Food.com.

Provided by ratherbeswimmin

Categories     Spaghetti

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

5 red ripe tomatoes
10 fresh basil leaves, cut into julienne
red chili pepper flakes, to taste
2 garlic cloves, minced
1/4-1/2 cup extra virgin olive oil
1/4 lb aged provolone cheese, grated
1 lb spaghetti

Steps:

  • Remove stem ends from tomatoes; cut tomatoes into 1/2 inch dice.
  • In a small bowl, mix the diced tomatoes, basil, red chile pepper flakes, galric, and olive oil.
  • Stir well and set aside, covered, in a shady place at room temperature for at least 1 hour.
  • When ready to serve, cook the spaghetti in a large pot of boiling salted water until al dente; drain.
  • In a large shallow pasta serving dish toss the tomato mixture, including the accumulated juices, with the spaghetti.
  • Sprinkle the provolone over the pasta; serve immediately.

Nutrition Facts : Calories 672.5, Fat 23.1, SaturatedFat 7.1, Cholesterol 19.7, Sodium 264.7, Carbohydrate 92.2, Fiber 5.5, Sugar 7.3, Protein 23.6

TUSCAN PICCI PASTA



Tuscan Picci Pasta image

Michael Romano of the Union Square Cafe prepares this delicious homemade pasta served with tomato sauce, artichoke hearts, and fresh herbs.

Provided by Martha Stewart

Categories     Lunch Recipes

Number Of Ingredients 9

4 cups all-purpose flour
5 large eggs
1/4 cup plus 1 teaspoon extra-virgin olive oil
Coarse salt
1/4 cup coarsely ground cornmeal
1/4 cup freshly grated Pecorino-Romano cheese
2 tablespoons chopped parsley
2 tablespoons thinly sliced basil
Tomato and Artichoke Sauce

Steps:

  • Place flour on a clean work surface, forming a well in the center. Add eggs to center of well; beat with a fork. Add 1/4 cup olive oil, 1/2 cup water, and salt. Use your hands to slowly mix the flour into the liquid. When dough forms and comes together, lift it out of remaining flour on the work surface using a bench scraper. Sift flour on work surface; set aside. Knead dough for 2 to 3 minutes, adding a little more flour if necessary to prevent sticking.
  • Brush top of dough with remaining teaspoon olive oil to prevent skin from forming, and cover with an inverted bowl. Let rest for 30 minutes.
  • Sprinkle two baking sheets or platters with cornmeal. Divide dough into eight pieces. Lightly flour a work surface with a little of the reserved flour, and roll out or pat one piece of dough into a rectangle about 1/4 inch thick. Cut dough crosswise into 1/2-inch-wide strips. Transfer dough to a clean surface, and using your hands, roll each strip into a strand of spaghetti. Place on prepared baking sheets or platters. Repeat with remaining dough.
  • Bring a large pot of water to a boil; add salt. Cook pasta until al dente, 4 to 5 minutes. Drain, and toss with 2 tablespoons cheese. Stir parsley and basil into sauce. Add pasta to sauce, and gently toss to coat. Sprinkle with 2 tablespoons cheese.

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