Paulie’s Pasta Pico Paco
2 tablespoons of butter
2 ounces of olive oil
6 cloves of garlic, lightly smashed
3 large tomatoes cubed, halve and squeeze out seeds before cubing
1 cup of chicken broth
10 fresh basil leaves, torn in halves
2 tablespoons of pecorino romano cheese
Salt and black pepper to taste
1 pound of fettuccini pasta
- Cook pasta in large pot of boiling, salted water (2 tablespoons of salt for every 6 quarts of water) until al dente.
- As soon as you start cooking the pasta, heat the butter and oil in a sauté pan and cook garlic until its light brown in color.
- Add tomatoes and sauté for 3 minutes. Then add chicken broth and maintain a low simmer. Add salt and pepper to taste.
- Add fresh basil.
- Drain pasta and return it to the pot over a low flame. Add the tomato mixture and stir gently for 1 minute. Take the pot off the heat and stir in romano cheese.
4 Servings