Pasta alla Picchio Pacchio is a tasty Sicilian main course with peasant origins, easy and quick to make and very delicious.
Simple ingredients like tomatoes, garlic, basil, and lots of flavor for a quick main course perfect for lunch or dinner, with family or friends. The name “picchio pacchio” according to some interpretations, derives from the sound of tomatoes sizzling in hot oil, while others link it to the Sicilian dialect term “pacchio,” which refers to the female sex, a playful way to describe the gustatory pleasure experienced by those who eat this dish.
Read how to make Pasta alla Picchio Pacchio with the easy recipe found below, as usual, right after the photo 😉
You might also be interested in the following Sicilian-origin first course recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 14 oz paccheri
- 21 oz cherry tomatoes
- 3 cloves garlic
- basil
- extra virgin olive oil
- salt
Preparation of Pasta alla Picchio Pacchio
Wash the cherry tomatoes and dry them.
In a large skillet or wok, heat a base of extra virgin olive oil and let the crushed garlic cloves brown.Add the cherry tomatoes and cook them for about a quarter of an hour, stirring occasionally, adjusting the salt, and gently crushing them.
Meanwhile, cook the pasta in plenty of salted boiling water for a couple of minutes less than the cooking time indicated on the package.Remove it with a slotted spoon and pour it into the pan with the cherry tomatoes.
Mix thoroughly and finish cooking the pasta.
Serve your Pasta alla Picchio Pacchio with some broken basil leaves and, if desired, a bit of grated pecorino cheese.
Notes
Discover other recipes of First Courses by Chez Bibia by clicking HERE.
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