Picchi-Pacchiu pasta
4 servings
30 minutes
The 'Picchi-Pacchiu' pasta is a true embodiment of Italian simplicity and refined taste. Its name reflects the style of preparation: a quick mixing of ingredients, like an expression of southern temperament. This recipe hails from Sicily, where fresh tomatoes, basil, and garlic turn into a fragrant sauce, while tender eggplants add a velvety texture. Salty anchovies provide richness and spiciness, and the pasta soaked in this sauce becomes a culinary masterpiece. The dish is perfect for a cozy family dinner or a light yet satisfying lunch. It carries the spirit of warm Italian evenings where simple yet quality ingredients create a magic of flavor.
1
Sauté the finely chopped onion until translucent, add tomatoes, reduce heat to minimum, and simmer covered for about 15 minutes.
- Onion: 100 g
- Tomatoes in their own juice: 300 g
2
Chop garlic and basil leaves with a knife, cut or mash the fish with a fork. Add to the sauce.
- Garlic: 1 clove
- Green basil: 1 bunch
- Salted anchovies in oil: 5 piece
3
Fry the eggplants separately and cut them into pieces. Add to the sauce and simmer for 5 minutes.
- Eggplants: 400 g
4
Add the pasta to the sauce a couple of minutes before it's done, along with a ladle of the water it was cooked in, and let them marry for a couple of minutes. Taste for salt (anchovies are salty, so this may be enough).
- Pasta: 500 g
- Salted anchovies in oil: 5 piece