Re-create Tagliarini Picchi Pacchiu ( TAGLEE-REENY PEEKEY PAHKOOO)
We're working to re-create great recipes for vegan/vegetarian/green/conscious consumption -and to save money. Falon and I love this one- Carrabba's -- Tagliarini Picchi Pacchiu ( TAGLEE-REENY PEEKEY PAHKOOO)
http://www.recipegoldmine.com/search.html?cx=partner-pub-2305199472659307%3Atts5pyd0dws&cof=FORID%3A10&ie=UTF-8&q=carrabba%27s&sa=Find+a+Recipe#392
Their version:
CARRABBA'S TAGLIARINI PICCHI PACCHIU
Source: Chef Avid Noble, Carrabba's Italian Grill - azfamily.com
4 oz. angel hair pasta
2 oz. extra-virgin olive oil
2 large cloves garlic, sliced
4 ripe Roma tomatoes, diced
4 to 6 basil leaves, roughly chopped
Pinch salt and pepper
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. Also makes a vegetarian entree.
Modified -because I personally think this is how it's done -well Falon and I do!
Sauce is simple:
Tomatoes
Garlic
Basil
Ingredients with commentary:
lots of angel hair pasta -don't use angel hair spaghetti; instead use the Fettuccine version
-- http://en.wikipedia.org/wiki/List_of_pasta
--http://en.wikipedia.org/wiki/Tagliatelle
--Plenty of water
--very large pot
--you should probably think about getting a really large pot as pasta needs room to move around in the water. This cooks it evenly. In other words, there should almost be more water than pasta in the pot. But, I eat a lot of pasta. So take into consideration is all I'm saying -ya heard?
2 ounces extra-virgin olive oil ----bit more than that and use very light olive oil -don't need to be expensive either, just light -not low fat, light in color
2 large cloves garlic, sliced ----ehhhh, small unsliced cloves, about as small as thumbnail in length and if you cook it right feel free to add lots. Should be on the mild side by the time it's finished cooking -it's not raw garlic.
4 ripe Roma tomatoes, diced, ---de-seeded, big diced chunks, soak in olive olive over night with sea salt, oregano, basil, garlic, then strain/ brush that stuff off a bit. Really, you just want the tomatoes at this point.
10+ basil leaves, ---very roughly chopped, save a large leaf for the top to finish the dish for great presentation
Pinch sea salt --finely ground-- and fresh cracked black pepper
Start:
Simmer garlic in olive oil over very low heat for about 15 minutes. You're trying to cook the garlic to achieve a soft-snap when you bite, golden golden/ or golden-light yellow color (not golden brown), should not be crunchy from cooking but may be firm and snappy when you bite it -but it should taste cooked.
Simmer very very low heat, tomatoes in olive oil, pinch salt and black pepper, pinch of basil too
It's important to get really, red, ripe Romas- you may have to grow your own like I think we're going to have to do.
Don't start cooking the pasta until you think the sauce is about 5 minutes from being ready. Remember, it's just short of raw and gets its finish from the heat of the pasta. Again, it's not so much cooked as it is: awakened.
"Cook pasta according to package directions." LOL! Really!?!
Don't! stop cooking about 1-2 minutes before it's done. This fine pasta is ruined by a long cook time -heat is honestly its enemy. Think of cooking this gentle pasta a very precise operation that meals success rides on.
--Strain and seperate pasta so that it isn't a large, piled mass. The pasta at the center will continue to cook and turn to glue. Gently spreading it out on a cutting board is not a bad idea. Here's where we move quickly.
NOTE:
Here's the thing. As soon as you take the pasta off heat, separate it, ideally you must be sitting down to eat when the pasta comes out. So get everything else ready first. I mean down to having your plates set. You must toss this pasta with the remaining ingredients and stir. Then serve. At first the "sauce" which is only crushed tomatoes, garlic, and basil is not going to seem impressive but it's the simplicity of the flavors that shocks your palate. I'm almost starting to prefer it over heavy, thick red sauces -and for fine thin pastas it truly is better.
This is truly a fantastic dish that takes a kinda "be here now in the moment" process from start to finish. The key really is getting everything ready, combining, and then sitting down to eat. It is a dish that must be enjoyed as the freshness of the flavors wains the minute you lose temperature or if you overcook anything.
Falon and haven't done it successfully yet but when we do we will post pictures/video. We just kinda figured this out. Seems simple. Ain't. Probably why we like it so much.
http://www.recipegoldmine.com/search.html?cx=partner-pub-2305199472659307%3Atts5pyd0dws&cof=FORID%3A10&ie=UTF-8&q=carrabba%27s&sa=Find+a+Recipe#392
Their version:
CARRABBA'S TAGLIARINI PICCHI PACCHIU
Source: Chef Avid Noble, Carrabba's Italian Grill - azfamily.com
4 oz. angel hair pasta
2 oz. extra-virgin olive oil
2 large cloves garlic, sliced
4 ripe Roma tomatoes, diced
4 to 6 basil leaves, roughly chopped
Pinch salt and pepper
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. Also makes a vegetarian entree.
Modified -because I personally think this is how it's done -well Falon and I do!
Sauce is simple:
Tomatoes
Garlic
Basil
Ingredients with commentary:
lots of angel hair pasta -don't use angel hair spaghetti; instead use the Fettuccine version
-- http://en.wikipedia.org/wiki/List_of_pasta
--http://en.wikipedia.org/wiki/Tagliatelle
--Plenty of water
--very large pot
--you should probably think about getting a really large pot as pasta needs room to move around in the water. This cooks it evenly. In other words, there should almost be more water than pasta in the pot. But, I eat a lot of pasta. So take into consideration is all I'm saying -ya heard?
2 ounces extra-virgin olive oil ----bit more than that and use very light olive oil -don't need to be expensive either, just light -not low fat, light in color
2 large cloves garlic, sliced ----ehhhh, small unsliced cloves, about as small as thumbnail in length and if you cook it right feel free to add lots. Should be on the mild side by the time it's finished cooking -it's not raw garlic.
4 ripe Roma tomatoes, diced, ---de-seeded, big diced chunks, soak in olive olive over night with sea salt, oregano, basil, garlic, then strain/ brush that stuff off a bit. Really, you just want the tomatoes at this point.
10+ basil leaves, ---very roughly chopped, save a large leaf for the top to finish the dish for great presentation
Pinch sea salt --finely ground-- and fresh cracked black pepper
Start:
Simmer garlic in olive oil over very low heat for about 15 minutes. You're trying to cook the garlic to achieve a soft-snap when you bite, golden golden/ or golden-light yellow color (not golden brown), should not be crunchy from cooking but may be firm and snappy when you bite it -but it should taste cooked.
Simmer very very low heat, tomatoes in olive oil, pinch salt and black pepper, pinch of basil too
It's important to get really, red, ripe Romas- you may have to grow your own like I think we're going to have to do.
Don't start cooking the pasta until you think the sauce is about 5 minutes from being ready. Remember, it's just short of raw and gets its finish from the heat of the pasta. Again, it's not so much cooked as it is: awakened.
"Cook pasta according to package directions." LOL! Really!?!
Don't! stop cooking about 1-2 minutes before it's done. This fine pasta is ruined by a long cook time -heat is honestly its enemy. Think of cooking this gentle pasta a very precise operation that meals success rides on.
--Strain and seperate pasta so that it isn't a large, piled mass. The pasta at the center will continue to cook and turn to glue. Gently spreading it out on a cutting board is not a bad idea. Here's where we move quickly.
NOTE:
Here's the thing. As soon as you take the pasta off heat, separate it, ideally you must be sitting down to eat when the pasta comes out. So get everything else ready first. I mean down to having your plates set. You must toss this pasta with the remaining ingredients and stir. Then serve. At first the "sauce" which is only crushed tomatoes, garlic, and basil is not going to seem impressive but it's the simplicity of the flavors that shocks your palate. I'm almost starting to prefer it over heavy, thick red sauces -and for fine thin pastas it truly is better.
This is truly a fantastic dish that takes a kinda "be here now in the moment" process from start to finish. The key really is getting everything ready, combining, and then sitting down to eat. It is a dish that must be enjoyed as the freshness of the flavors wains the minute you lose temperature or if you overcook anything.
Falon and haven't done it successfully yet but when we do we will post pictures/video. We just kinda figured this out. Seems simple. Ain't. Probably why we like it so much.
