Prep 30 mins
Cook 1 hr
Picchi pacchi is a phrase in Sicilian dialect that, loosely translated, means fast or quick.
- 5 red ripe tomatoes
- 10 fresh basil leaves, cut into julienne
- red chili pepper flakes, to taste
- 2 garlic cloves, minced
- 1⁄4-1⁄2 cup extra virgin olive oil
- 1⁄4 lb aged provolone cheese, grated
- 1 lb spaghetti
- Remove stem ends from tomatoes; cut tomatoes into 1/2 inch dice.
- In a small bowl, mix the diced tomatoes, basil, red chile pepper flakes, galric, and olive oil.
- Stir well and set aside, covered, in a shady place at room temperature for at least 1 hour.
- When ready to serve, cook the spaghetti in a large pot of boiling salted water until al dente; drain.
- In a large shallow pasta serving dish toss the tomato mixture, including the accumulated juices, with the spaghetti.
- Sprinkle the provolone over the pasta; serve immediately.
Momma Mia! I added a good pinch of Celtic sea salt to really juice the tomatoes and then served with grilled Italian sausages, sliced. Used Parmesan instead of Provolone. Served over angel hair pasta with a nice salad - heavenly!