Carrabba's Tagliarini Picchi Pacchiu
"Mrs. Jack gave me this recipe from Carrabba's since I had been looking for it and I appreciate her help. I am posting for safekeeping."
photo by Tracey R.
- Ready In:
- 22mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 ounces angel hair pasta
- 2 ounces extra virgin olive oil
- 2 large garlic cloves, sliced
- 4 roma tomatoes, diced
- 4 -6 basil leaves, roughly chopped
- 1 pinch salt and pepper
directions
- 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.
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Reviews
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This is one of my FAVORITE dishes. I worked as a manager for Carrabba's for nearly 10 years. You have the recipe fairly accurate but you forgot one of the main ingredients. Rough chop about 8 basil leaves and add them at the very last minute to flavor the sauce. It makes a huge difference. I will also suggest using white pepper instead of black and use canned, whole Italian plum tomatoes and crush them in the sauce yourself. Enjoy this light and fabulous meal. -
I have made this twice and both times I've doubled it. I also use a 28oz can of San Marzano plum tomatoes with most of the juices drained. I haven't had enough fresh basil on hand so I used freeze dried. My daughter's favorite dish at Carrabba's and she said it's perfect! One of the easiest meals I've ever made that didn't come out of a box or a bag! -
I have been making this dish for years. I use fresh Roma tomatoes. It makes a big difference. Fresher tasting. I also add chopped onion and bell pepper. We added shrimp tonight and it was fabulous. -
What an easy and DELICIOUS recipe-tastes better than the restaurant!!! I made w/ canned tomatoes and added some grilled shrimp. Thank you, Kathie, for posting a great recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008. -
Very delicious! My kids loved it! I had some home grown tomatoes in the kitchen and used them instead of roma.
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Tweaks
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Hey, me and my partner make this but have found that to make it a meal with a little more bite we have added/changed some things: - Way more garlic. (5 cloves, some minced, some sliced) - About a pound of spicy sausage (cooked first and strained to let the grease drain, some grease left in pan for garlic) --> Add red pepper flake to the meat for an extra kick - About 10-15 kalmata olives cut into 4ths and added with tomatoes - 5 tomatoes instead of 4 - A whole packet of linguini cooked al denté Everything else is the same. This is not Carrabba's recipe but it's a really tasty dish! Serves about 6.
RECIPE SUBMITTED BY
I moved from a large Metroplex (Dallas/Fort Worth) to a very small town in Georgia. Honestly, this town would make Mayberry RFD look like a hugh Metroplex. It was quite a culture shock. Before I moved my dear friend and I were talking about opening a catering service and due to circumstances, that never worked out.
My way of cooking has changed quite a bit since I am from Texas and this is the Deep South.
Coming here to "retire" was one thing but after a year my daughter and granddaughter decided to come here and they moved in with us. She works part-time as a substitute in the elementary school and since I am disabled it's a blessing she is here with me.
I have a Son and Daughter-in-law in Dallas with two other grandchildren that I miss dearly.
I love to bake but I, myself,am not a big sweet fan. Have to have a real craving. Since I had such an extended array of friends and family back home I still have trouble cooking for a smaller family but isn't that what we have freezers for?
I also now have a garden and love to do canning.
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