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Ingredients
- 4 c. canned plum tomatoes
- 3/4 c. extra-virgin extra virgin olive oil
- 8 x cloves garlic sliced
- 1 Tbsp. kosher salt
- 1 Tbsp. freshly-grnd black pepper
- 12 x fresh basil leaves coarsely minced
- 1 lb seashell pasta
Directions
- Place tomatoes with their juice in a stainless bowl. Crush tomatoes as small as possible with your hands.
- Place the garlic and 1/2 c. of the virgin oil into the 4 1/2-qt saucepan and bring to heat together over a medium flame. Cook for 15 min in order to soften the garlic and release flavor into the oil.
- Add in garlic and oil mix to the tomato mix along with the remaining 1/4-c. of oil and the salt and pepper. Stir till thoroughly mixed. Add in the basil and stir again till all the ingredients are thoroughly mixed again.
- Cook pasta shells for 13 min; then add in to warm picchi pacchiu sauce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 407 | |
| Calories from Fat 361 | 89% |
| Total Fat 40.84g | 51% |
| Saturated Fat 5.65g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2089mg | 87% |
| Potassium 476mg | 14% |
| Total Carbs 11.35g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.77g | 4% |
| Protein 2.23g | 4% |
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