Spaghetti Picchi Pacchi
Delight in the simplicity and vibrant flavors of Spaghetti Picchi Pacchi, a classic Sicilian pasta dish that captures the essence of Mediterranean cuisine. This easy-to-make recipe combines al dente spaghetti with a quick, fresh tomato sauce made from sweet, ripe cherry tomatoes, fragrant garlic, and a hint of heat from red chili flakes. Finished with torn basil leaves, a drizzle of extra virgin olive oil, and optional Pecorino Romano cheese, this dish is a perfect harmony of fresh ingredients and bold flavors. Ready in just 30 minutes, Spaghetti Picchi Pacchi is an ideal weeknight dinner that’s light, delicious, and bursting with authenticity. Perfect for anyone craving a taste of Italy in their own kitchen!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 500 grams ripe cherry tomatoes
- 4 tablespoons extra virgin olive oil
- 3 units garlic cloves
- 10 units fresh basil leaves
- 0.5 teaspoons red chili flakes
- to taste salt
- to taste black pepper
- 50 grams grated Pecorino Romano cheese (optional)
Instructions
Bring a large pot of salted water to a boil for the spaghetti.
While the water is heating, rinse the cherry tomatoes and cut them in half. Set aside.
Peel the garlic cloves and slice them thinly.
In a large skillet or frying pan, heat the olive oil over medium heat. Once hot, add the sliced garlic and cook until fragrant and lightly golden, about 1-2 minutes.
Add the halved cherry tomatoes to the skillet and stir gently to coat them in the oil. Cook over medium heat for 8-10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Stir in the red chili flakes, salt, and black pepper to taste. Tear the fresh basil leaves by hand and add them to the sauce. Allow the flavors to meld for another 1-2 minutes, then remove the skillet from the heat.
By this time, the water for the spaghetti should be boiling. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining the spaghetti.
Transfer the cooked spaghetti to the skillet with the tomato sauce. Toss everything together to combine, adding a splash of the reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
Serve the Spaghetti Picchi Pacchi immediately, garnished with additional fresh basil leaves and a sprinkling of grated Pecorino Romano cheese if desired.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 16.8 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 682 mg | 52% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
