With a name like that, it has to be good! I was so curious about the name, I did some research to figure out where it came from. In Sicily, picchi pacchiu is what cooks make for a quick tomato sauce when minimal cooking is necessary.
So on to the important stuff...the recipe for "Tag Pic Pac"! :)
INGREDIENTS:
Picchi Pacchiu Sauce
1/2 cup extra-virgin olive oil (Colivita recommended)
4 garlic cloves, thinly sliced
1 can (28 ounce) whole roma tomatoes in juice
1/2 cup chopped fresh basil
Kosher salt and freshly ground black pepper
Pasta
1 pound fresh tagliarini or fettuccini
DIRECTIONS:
- To make the sauce, heat the oil and garlic together in a small skillet over medium-low heat just enough so the garlic is soften and fragrant and the oil is very warm (about 5 minutes). Remove from heat and let stand to infuse the oil, about 30 minutes.
- Pour the tomatoes and their juices into a bowl. Squeeze the tomatoes through your fingers until they are coarsely crushed. Stir in the garlic in its oil and the chopped basil. Season with Kosher salt and pepper. Let stand for 1 - 2 hours for the flavors to marry.
- Bring a large pot of water to boil over high heat. Add salt to taste. Add the tagliarini and stir well to separate the strands. Cook according to the manufacturer's directions until al dente. Drain well.
- Return the tagliarini to it's cooking pot. Add the sauce and mix well. Cover and let stand for 1 minute. Divide among 4 serving bowls and serve hot.
This is just like the one on the Carabba's website. I love it too.
ReplyDelete@ Camille - Yes it is awesome! We eat it at least once a once or twice a month!! =)
DeleteWhere do you get the canned Roma?
ReplyDelete@ Kymberly - I usually try to find Cento, I like them the best. Wal-Mart typically carries Cento. But if you can't find those, I would buy Hunts. Hope this helps!
DeleteThis is SO good! I've been using your recipe for almost two years now. I worked at Carrabbas for 6 years and this was always my favorite thing on the menu. I found some tagliarini at Big Lots years ago. I should have bought it! I like to use the Spaghetti Rigati by Barilla because it has grooves that pick up all of those great flavors.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteWhere do u get pasta
ReplyDeleteHave u used fresh tomatoes instead of canned ones?
ReplyDeleteThis works great with Spaghetti squash too!!
ReplyDeletetag pic pac was taken off the menu at Carrabbas??
ReplyDeleteI know I am years past your post, but (at my Carrabba’s anyway) the dish ‘linguine positano’ is basically the same.
DeleteIt’s exactly the same dish they just updated the name to reflect a more recognizable Italian name. I’ve worked there for nine years. !!! This is my all time favorite sauce though, I could never get sick of it. I add more veggies to it sometimes like broccoli,peas, mushrooms, artichoke hearts etc.
DeleteMy sauce is always too soupy. What do you suggest?
ReplyDeleteWe, too, loved the Tag Pic Pac but it has now been changed at Carrabba's to Linguine Positano and they have told us they will no longer be making Tagliarini for any of their dishes. It is not nearly as good now.
ReplyDeleteyah, and its not the same :( they told me to just order it with fettuccine noodles
DeleteI had the same experience and I completelt agree with you. The fettucine is not nearly as good. I pick up tagliarini whenever i see it anywhere....
DeleteTry the ‘linguine positano ‘ it tastes very similar.
DeleteThey are now calling this INGUINE POSITANO, adding chicken to it..
ReplyDeleteJust tried your recipe tonight. It was really great. Though next time I will read a little carefully and let the sauce marinate. We are having it again tommorow for dinner. Next time will add chicken. Tastes just like Carrabas. Thank you.
ReplyDeleteCan this be frozen?
ReplyDeleteI worked at Carrabba's for 5 years and this was my favorite too. Yes LIMEY! Freezing it doesn't take away from the quality, especially if you have a food saver. If not, heavy duty zip lock and reheat in pot of hot water.
ReplyDeleteBy far my favorite, i also makes this as a bruschetta and add some Kalamata olives :)
ReplyDeleteMy husband loves this from Carrabba’s. I’m cooking it right now and he already says it smells delicious!
ReplyDeleteI am excited that you have the recipe, however with the background you picked, and the font size, I cannot read it. :(
ReplyDeletenever mind. Once I posted the previous comment, it cleared up to read. Thanks!
ReplyDelete