Tagliarini Picchi Pacchiu (Now "Linguine Toscana")
Ingredients
- 1/2 cup extra-virgin olive oil
- 5 - 6 garlic cloves thinly sliced
- 24 oz. of fresh tomatoes with juices or 1 can 28 ounces whole tomatoes in juice (preferably San Marzano)
- ½ cup chopped fresh basil
- 1 Tbsp. kosher or sea salt to put in the boiling pot of water for the pasta
- 1 tsp kosher salt or to taste 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
Instructions
- 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 (with 1 Tbsp. salt added if preferred).
- 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.
- Add salt and pepper to taste.
- If you feel it is slightly bitter, add a little bit of sugar at a time until the flavor is more balanced and to your preference level.
- Cover and let rest for a minute.
- Serve hot.
Notes
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.