Spaghetti alla picchio pacchio: the simplest and fastest first there is but above all very greedy thanks to the Sicilian recipe. In fact, this recipe originates in the Palermo area, a poor dish for which you don’t need many ingredients except good fresh tomatoes and the aromas you like best. The result, however, is not trivial indeed it is super good, in fact the secret is in the preparation that must be followed step by step.
Picchio pacchio spaghetti are named for the onomatopoeic sound that tomatoes make when they sizzle in hot oil. The perfect tomatoes for the preparation of these spaghetti are the round and ripe ones, but other varieties of tomatoes will do as well as long as they are fresh. Pasta also has its importance, in fact it is to be preferred the bronze drawn one which releases more starch and is able to bind the sauce better. You can choose to peel the tomatoes or not, a lot depends on the quality of the tomato you decide to use for the recipe.
Spaghetti with woodpecker pacchio, Ingredients
- 350 g of Spaghetti
- 4 cloves Garlic
- Half onion
- 400 g of Tomatoes
- to taste Basil
- 6 tablespoons of extra virgin olive oil
- 1 Chilli
- 100 g of grated cheese
Preparation of Spaghetti with pacchio woodpecker
To prepare our Spaghetti alla Picchio Pacchio we must first put a saucepan with plenty of salted water on the stove and wait for it to boil before throwing the pasta, which must respect the cooking times shown in the package. While the spaghetti are cooking we can prepare the sauce. Peel the tomatoes, or to save time, cut them with a small knife, and let them blanch just a couple of minutes in boiling water. You can use the same water as the pasta before throwing the spaghetti.
Drain them (or take them with a colander) and cut them into cubes, then set them aside. Now take a large pan with 6 generous tablespoons of extra virgin olive oil, add the garlic stripped and crushed and the onion, peeled and cut into very thin slices. Let them both turn slightly golden, then add the diced tomatoes and let them brown together with the chilli and a few leaves of basil.
When the pasta is almost ready, drain it al dente and add it to the pan with the tomato sauce, add a few more chopped fresh basil leaves and mix everything so that the flavors blend well. Your picchio pacchio spaghetti are finally ready. If you like, you can also add a nice sprinkling of grated caciocavallo. Plate up and serve, Bon appetit!
Read also: Pasta di Saru or Patataru, other than pasta and potatoes. The Sicilian recipe with grandma’s secrets, delicious and creamy