Olive oil- 1/3 cup
Anchovy fillets- 4(drained and soaked in milk for 45 minutes)
Canned Italian tomatoes- 1 2/3 cups(drained and chopped)
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.