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Tagliarini Picchi Pacchiu (Now “Linguine Toscana”)

  • Author: Carrabba's Italian Grill adapted by Roz Corieri Paige
  • Prep Time: 15 minutes
  • Additional Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Category: Pasta
  • Cuisine: Italian


Units Scale
  • 1/2 cup extra-virgin olive oil
  • 56 garlic cloves, thinly sliced
  • 24 oz. of fresh tomatoes with juices or 1 can (28 ounces) whole tomatoes in juice (preferably San Marzano)
  • 1/2 cup chopped fresh basil
  • 2 Tbsp. kosher or sea salt and 1 Tbsp. freshly ground black pepper
  • 2 Tbsp. sugar or to taste to tone down the tang in the tomatoes
  • 1 pound tagliarini, linguine or fettuccine


  1. 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.
  2. Remove skillet from the heat and let set to infuse the oil, about 30 minutes.
  3. Pour fresh tomatoes and their juices into a bowl.
  4. Squeeze the tomatoes through your fingers until the are coarsely crushed.
  5. Stir in the garlic in its oil and the basil.
  6. Season with salt and pepper.
  7. Let stand for 1 to 2 hours for the flavors to marry.
  8. Bring a large pot of water to a boil over high heat.
  9. Add salt to taste.
  10. Add the pasta and stir well, separating the strands.
  11. Cook according to the manufacturer’s directions until al dente.
  12. Drain well.
  13. Return the tagliarini to its cooking pot.
  14. Add the sauce and mix well.
  15. Cover and let rest for a minute.
  16. Serve hot.


I added 1 – 2 more cloves of garlic.

I added a good heaping 2 Tbsp. sugar to the original recipe to tone down the tang of the tomatoes.

You can also add hot red pepper flakes for a little ‘fire’ to the flavors.

You can also add Italian sausage, bell peppers, onions, etc.


  • Calories: 0
  • Fat: 0
Verified by ExactMetrics