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Olive oil- 1/3 cup
Onion- 1
Garlic- 1(crushed)
Anchovy fillets- 4(drained and soaked in milk for 45 minutes)
Canned Italian tomatoes- 1 2/3 cups(drained and chopped)
Basil- 1
Salt and Ground black pepper

  • In a large pan heat oil ans saute onion and garlic until soft.
  • Add drained anchovies and cook for 1-2 minutes, breaking them up with the spoon as you stir.
  • Add tomatoes and basil, season lightly and simmer, covered, for 20 minutes or so, until smooth and thick.
  • Adjust seasoning. No grated cheese is served with this sauce.
Picchi- Pacchi is a rich, full-flavored sauce that can be served on most types of pasta, but coming from Sicily it is more often than not appears on spaghetti.There is a version that include fried eggplant, and another has black olives thrown in for the last 5 minutes of cooking.
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