Recipe Introduction:

Quote from Cosmo: “This dish is very easy to prepare and the aroma will make everyone in the house hungry. Besides that, it’s fun to pronounce. Say it – softly or loudly so that everyone can hear you – ‘pee-key- pah-cue’ (accent the ‘pah’). Again, only this time ‘sing’ it…pasta pee-key- pah-cue! See what I mean? The taste will be much better than your singing.”

Pasta Picchi Pachiu is pronounced pee-key- pah-cue

Ingredients:

• Cast iron frying pan 2.5 inches deep and 10-12 inches across, or a cast iron pot
• 3 – 28 ounce cans whole tomatoes – 4 cans will come close to the brim of the pan
• 1 head of garlic – if you love garlic use one head for every can of tomatoes
• pinch or two of salt
• Pepper – to taste (1/4 teaspoon or more)
• 1/2 cup basil – fresh and coarsely chopped
• 1/4 cup olive oil
• 1/2 cup grated cheese
• 1/2 cup ricotta (optional)
• 1 lb (2 pounds if you have company) spaghetti or pasta – your choice

Instructions:

• Do not strain tomatoes, simply remove the basil and the parts of the tomato that are green or have tough skin
• Then hold tomato in one hand and cut into chunks (use a butter knife), then place in bowl – break up the chunks with your hands
• Cut peeled garlic gloves in half, sauté in oil until golden brown in the pan or pot
• Add tomatoes, pepper and salt to garlic in pan, and simmer for 30 to 60 minutes – stir occasionally (when sauce begins to bubble)
• For thicker sauce, continue to simmer for another 30 minutes – add the basil after 20 minutes
• Meanwhile cook the spaghetti or pasta, your choice, according to directions
• Pour sauce over ”your choice” then add spoonful of ricotta (optional), freshly grated cheese and more fresh basil (as much as you like of each).

Number of Servings: 4 (8 if you cook 2 lbs of pasta or spaghetti) servings

Final Comments:

Quote from Cosmo: “The best tomatoes make the best sauce. And don’t skimp on the price for cheese. I prefer aged Caciocavallo or a hard cheese close to it. This is my all-time favorite recipe because it takes so little time and tastes so good. Buon pronzo!”