Tagliarini with Picchi Pacchiu Sauce/ Tag Pic Pac

Ingredients

• ⅓ c. extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1- 28 oz. can whole tomatoes in juice
• ½ c. chopped fresh basil
• kosher salt. to taste
• freshly ground black pepper, to taste
• 1 lb. fresh tagliarini or fettuccine

Steps

1. Sauce:
2. Heat oil and garlic together in a small skillet over medium-low heat until the garlic is softened and the oil is very warm, about 5 minutes. Remove from heat and let stand to infuse the oil, about 30 minutes.
3. Pour tomatoes and the juices into a bowl. Squeeze the tomatoes through your fingers until they are coarsely crushed. Stir into the garlic in its oil and then the basil. Season with salt and pepper, to taste. Let stand for 1 to 2 hours for flavors to marry.
4. Bring a large pot of water to a boil over high heat. Add salt to taste. Add the Tagliarini, stirring well to separate them. Cook according to the manufacturer’s directions until al dente. Drain well.
5. Return tagliarini to its cooking pot. Add sauce, mix well. Cover, let stand for 1 minute.
6. Divide among 4 serving bowls. Serve hot.