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Pasta a PicchiPacchi
Serves 4
A traditional Sicilian sauce with an odd name and a delicious but strong flavor.
Ingredients:
- 3 T. Rienzi Olive Oil
- 1 large onion, peeled, finely chopped
- 3 garlic cloves, peeled, finely chopped
- 8 fresh basil leaves, shredded
- 1 2 oz. can anchovy fillets, drained, rinsed and chopped
- 1 can of Rienzi diced tomatoes 28 oz.
- Salt and freshly ground black pepper
- 1 lb. Rienzi #4 spaghetti or #5 bucatini
Preparation:
1. Heat the olive oil in a pan over medium heat.
2. Add the onion, garlic, and basil.
3. Saute till onion is soft.
4. Add tomatoes, bring to bubble.
5. Reduce heat and simmer for 20 minutes.
6. Cook the pasta.
7. Drain.
8. Pour on the hot sauce and mix well.
Wine Pairing: Angelica Nero d'Avola Perricone Barbera
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