Pici Al Pomodoro Recipe

Name: Pici Al Pomodoro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 6 tablespoons olive oil, divided; 3 pounds cherry tomatoes, cut in half OR 2 28-oz. cans whole San Marzano tomatoes, cut in half; 2 cups breadcrumbs; 2 teaspoons chopped oregano; 2 garlic cloves, minced; 1 teaspoon kosher salt; 1 teaspoon ground pepper; 2 yellow onions, thinly sliced; 1/4 cup butter; 1/4 cup dry red wine; 6 sun-dried tomatoes, drained; 6 ounces tomato paste; 1 pound dried pici; 1 cup basi, roughly chopped; Garnish; 1 cup grated Parmesan cheese; 2 tablespoons balsamic vinegar; 4 tablespoons butter, softened (optional)

Servings: persons

Ingredients
6 tablespoons olive oil, divided
3 pounds cherry tomatoes, cut in half OR 2 28-oz. cans whole San Marzano tomatoes, cut in half
2 cups breadcrumbs
2 teaspoons chopped oregano
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon ground pepper
2 yellow onions, thinly sliced
1/4 cup butter
1/4 cup dry red wine
6 sun-dried tomatoes, drained
6 ounces tomato paste
1 pound dried pici
1 cup basi, roughly chopped
Garnish
1 cup grated Parmesan cheese
2 tablespoons balsamic vinegar
4 tablespoons butter, softened (optional)

1
["Preheat oven to 400u00b0. Drizzle 2 tablespoons of olive oil on 2 separate rimmed baking sheets, using about 4 tablespoons of olive oil total. Add cut tomatoes and gently toss in the oil with your hands. Arrange tomatoes cut side up without touching each other, and roast for 10 minutes.", "Set pot of heavily salted water over high heat to boil.", "Combine breadcrumbs, oregano, garlic, salt, and pepper
2
in a small bowl. Remove tomatoes from the oven and sprinkle the breadcrumb mixture on each tomato. Roast for another 25 minutes. Set aside.", "Place a large deep saute pan on stove over high heat. Add remaining olive oil and swirl to coat pan. Add onions and butter and lower heat to medium. Saute onions until soft and translucent, about 8 minutes.", "Add wine to onions and boil for 2 minutes to reduce. Add sun-dried tomatoes and tomato paste, and whisk together. Remove from heat and let rest on stove.", "Cook pici in boiling water according to the package directions. (Dried imported pici takes much longer to cook than fettuccini or other long pastas, about 25 minutes.) Place measuring cup near boiling water and reserve 1 cup of pasta water before draining pici.", "Add 1/2 cup of the pasta water to the onions and stir to combine. Reserve the rest to add later if needed.", "Transfer pici to onions and mix well. Gently transfer tomatoes and crumbs, preserving their shape but capturing some of the crusty browned drippings on the sheet pans for flavor. Add basil and toss gently. Add more pasta water if needed, or stir in softened butter for a smooth finish.", "Plate 6 servings, sprinkle with Parmesan cheese and drizzle 1 teaspoon balsamic vinegar over each serving."]

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Ingredients, 6 tablespoons olive oil, divided, 3 pounds cherry tomatoes, cut in half OR 2 28-oz. cans whole San Marzano tomatoes, cut in half, 2 cups breadcrumbs, and more.

Yes, Pici Al Pomodoro falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pici Al Pomodoro

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