Here’s a very simple sauce that EVERYONE will like….omit the red pepper flakes for the little ones.

The name Picchi Pacchi means “quick” and it is!

Use the best ingredients of course, to get the best results.  I like San Marzano canned tomatoes because they are very sweet.

1 Can Whole Tomatoes or  fresh

10 Fresh Basil Leaves

Salt just a pinch -more later to taste

Red Chili Pepper Flakes

2 Cloves Fresh Garlic

1/4 Cup Extra Virgin Olive Oil

1/4 Lb Parmigiano Reggiano Freshly grated

Take a sauce pan and heat it over medium heat.  Add olive oil and warm it, then red pepper flakes (to release the oils and flavor the oil).  Smash the garlic cloves with the side of a knife and rough chop and drop into the oil and gently saute until it is golden. Careful, it burns easily. Then add the tomatoes and chop them up with a wooden spoon or spatula and reduce the heat. Cook it down for ten minutes or so….adjust the sauce for salt, add your basil here. Do not cover the pan, or it won’t reduce. Some folks like the cheese grated in at this point, I usually add it after serving it on the pasta.  A seasoned “tip” is  to add really great finishing olive oil  like Williams Sonoma’ s Olio Santo (Saint Oil) to the sauce right before serving it~ just stir it in. Oh Yes, I can hear my son, “how much Mamma?!”   “Justo a drizzle!”

This sauce is delicate and pairs well with thin pastas like angel hair…. If you want to get fancy, this could be a great sauce to throw over sauteed shrimp or roasted veggies… You get the idea!

Oh Yes, and remember the Most Important Ingredient: LOVE ~ do it with Love, and it’ll taste better! I promise!

– Mamma Sera