On Line Cookbook
Tagliarini Picchi Pacchi - Pasta Con Pomodori E Basilico Fresco
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
Pasta, fresh tomatoes and basil.

Source:
Vincenzo

Serves/Makes:2 or more

Ingredients
  • 1 lb (.5 kg). good Capellini pasta
  • 6-8 ripe Roma tomatoes, pealed, seeded and diced ( method below )
  • 1 cup (225 ml) extra-virgin olive oil
  • 1/4 cup (60 ml) drinkable dry white wine (optional)
  • 4 or more large cloves garlic, chopped
  • 1/4 cup (60 ml) chopped flat leaf parsley
  • 1 handful fresh basil leaves sliced lengthwise
  • freshly grated Pecorino Romano or Parmesan cheese ( or mixed )
  • hot red pepper seeds or flakes (optional)
  • Kosher salt and freshly ground black pepper, to taste
  • cooked chicken or shrimp (optional)
Preparation
  • Put a pan of water on to cook the pasta but not put the pasta in yet and add the salt after it starts boiling; adding salt first retards the boiling process. Capellini only takes a few minutes to cook so you can do it after the sauce is done.
  • Heat a saute pan to Med/High then add the oil.
  • When the heat comes back up add 1/4 of the garlic and as soon as the ends start to bubble add the tomatoes and salt and pepper to taste.
  • If you want to use a little wine in this dish, do it just before the tomatoes go in and reduce it so the alcohol can burn off.
  • Do not put all your spices in the up front because they will only cook out and you will wind up adding and adding; save them to the end.
  • Cook the tomatoes for about 15 minutes, add the remaining garlic and basil, stir for another minute or so and remove from heat.
  • Throw the pasta in and cook for about 2-3 minutes until al dente. In Italian this means to the tooth ; sill a little hard.
  • Return the sauce to the burner on high heat until hot.
  • If your saute pan is large enough, toss cooked angel hair pasta in the same pan and transfer to serving dish or just put the pan right on the table like my mother would do.
  • If it s not large enough, and most are not, toss in a large serving bowl.
  • Sprinkle with parsley and grated cheese and serve hot.
  • Garnish generously with cheese and sprinkle parsley.
  • Also can be tossed with chicken or shrimp or whatever.
  • And you thought I forgot about the tomatoes:
  • In a large enough pan that to cover the tomatoes under water; fill it and bring to boil.
  • Put the tomatoes in the boiling water for about 20 seconds.
  • Place the pan in the sink and strain the hot water.
  • Pour cold water into the pan to cool the tomatoes.
  • Under a small drizzle of water peal them.
  • Break them in half and scoop out the seeds with a tsp or your finger.
  • Dice and use in your masterpiece.
Comments

This is a nice dish with light pasta, fresh tomatoes and basil. It makes a great side dish or light meal.

It will be "del' arte di mangiare bene" (the art of eating well).

This should be what you are looking for, although everyone has their own name on their recipes. If there is anything else you want, let me know; I am in the process of a cookbook.

Owned 5 Italian restaurants and still doing consulting.

Buona Appetito, Vincenzo

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.