Authentic Carrabba’s Copycat Tagliarini Picchi Pacchiu (Linguine Toscana) Recipe: A Fresh Garlic & Tomato Pasta Masterpiece

If you’re a true aficionado of robust garlic flavors and the vibrant taste of sun-ripened tomatoes, then prepare to fall in love with this Tagliarini Picchi Pacchiu recipe! This isn’t just a hint of garlic; we’re talking about generous chunks and delicate slices woven throughout a beautifully simple, yet intensely flavorful, sauce. It’s a celebration of two of Italian cuisine’s most beloved ingredients, perfectly balanced to tantalize your taste buds.

This pasta dish achieves garlic perfection, marrying the pungent warmth of garlic with the sweet acidity of freshly ripened summer tomatoes, fragrant basil, and the silky richness of quality olive oil. It’s a testament to the Italian philosophy that a few high-quality ingredients can create an extraordinary culinary experience.

In our quiet corner of South Carolina, finding truly authentic Italian cuisine can be a significant challenge. Italian eateries are a rare sight, and those that attempt to serve Italian fare often miss the mark, sometimes quite dramatically. While the larger city of Greenville nearby boasts a burgeoning and dynamic culinary scene, its focus, quite understandably, leans towards the innovative “New South” explosion of flavors and menus. Delicious as it is, this leaves a distinct void for those craving classic, unpretentious Italian dishes.

I typically prefer supporting small, family-owned restaurants over larger chain establishments. However, I must confess that Carrabba’s Italian Grill is a chain where you can consistently enjoy a genuinely good Italian meal. My first visit was with a couple of friends, and one of them ordered a pasta dish I’d never encountered before: “Tagliarini Picchi Pacchiu.” What truly piqued my interest was that this friend ordered *two* entrees – one to savor at the restaurant and another to take home. This unusual dedication immediately signaled that this dish must be something truly special.

And it certainly is! So much so that there are countless variations and copycat recipes available for what was originally known as Tagliarini Picchi Pacchiu at Carrabba’s, now more widely recognized as Linguine Toscana. The dish has garnered a dedicated following, with many home cooks attempting to recreate its simple yet profound flavors.

It’s worth noting that Carrabba’s itself changed the name of this popular entree. This was likely a strategic decision, driven by the realization that many American diners were unfamiliar with the terms “Tagliarini” and “Picchi Pacchiu.” By renaming it “Linguine Toscana,” the restaurant embraced more recognizable Italian culinary nomenclature, making the dish more approachable and appealing to a broader audience who are well-acquainted with both “linguine” pasta and the allure of “Toscana” (Tuscany) in Italian cooking. Regardless of the name, the essence of this delightful pasta remains unchanged.

What is Tagliarini?

Taglierini (pronounced tah-lyeh-REE-nee) is a delicate, thin ribbon-shaped pasta, traditionally long like spaghetti but roughly a tenth of an inch wide. It shares a similar flat profile with tagliatelle, yet is as fine and light as capellini. This exquisite pasta is a culinary staple in several Italian regions, particularly Molise and Piedmont. In Piedmont, it’s often referred to as “Tajarin” and is famously made from an egg dough, giving it a rich texture and golden hue.

While tagliarini can be somewhat challenging to find in regular grocery stores outside of Italy, its unique characteristics make it truly worthwhile. If you’re unable to source authentic tagliarini, several similar pasta shapes can serve as excellent substitutes. Fettuccine or tagliatelle are viable options, though they are both wider and might offer a slightly different mouthfeel. Spaghetti, while readily available, lacks the distinct “toothy” bite and richness that egg pasta provides. Linguine also works beautifully, offering a similar flat, narrow profile that cradles the sauce wonderfully. Tagliarini is incredibly versatile; it pairs beautifully with sturdy meat sauces and heartier preparations, but also shines when simply dressed with butter and extra virgin olive oil, or even featured in light seafood dishes and soups. You might even discover flavored versions, such as lemon or pesto-infused tagliarini, adding another dimension to this beloved pasta.

Tagliarini Pasta

What is Picchi Pacchiu?

Picchi Pacchiu (pronounced as ‘pee-kee pawk-ee-oo’) is a classic Sicilian tomato-based sauce, renowned for its fresh, vibrant flavors and its popularity during the peak of summer when tomatoes are at their absolute best. This lively sauce is a cornerstone of Palermo’s dynamic cuisine, though its appeal has spread throughout all of Sicily. Italy’s rich tapestry of regional dialects means this simple sauce might be known by slightly varied names, such as picchi pacchio, picchiu pacchiu, pic pac, or picchio pacchiu, each retaining the essence of its fresh ingredients.

The whimsical origin of this pasta sauce’s name is a delightful mystery. Some believe “Picchi Pacchiu” is an onomatopoeia, mimicking the rhythmic sound a wooden spoon makes as it rapidly stirs tomatoes against the sides of a cooking pot, or perhaps the playful splattering sound tomatoes make when they hit a hot pan. This evocative name perfectly captures the rustic, home-style essence of the sauce.

Beyond its perfect pairing with pasta, this delectable sauce is also a cherished addition to various fish soups and stews, lending its bright, fresh tomato essence to seafood dishes. It is, in fact, an indispensable component of a famous Palermitan specialty: “Babaluci (snails) al pic pac.” This summer delicacy is particularly enjoyed during the Feast of Santa Rosalia, celebrated from July 10th to 15th, honoring the patron saint of Palermo, showcasing its deep cultural roots.

Given its minimalist ingredient list, the success of Picchi Pacchiu hinges entirely on the exceptional quality and freshness of its components. This emphasis on peak-season produce is precisely why the dish is traditionally prepared in the summer, when tomatoes are bursting with their most perfect, ripe flavor. Garlic and fresh basil are not merely optional; they are foundational to this recipe. To omit them would be to create an “orphaned” dish, stripped of its soul. Furthermore, the choice of olive oil is paramount. Only a good-quality extra virgin olive oil will elevate this sauce to its full potential, transforming simple ingredients into a truly unforgettable culinary experience.

Many traditional Italian cooks advocate leaving basil leaves whole, rather than cutting them. This practice helps preserve their delicate aroma and prevents them from bruising, releasing their essence gently into the sauce.

With summer gardens now overflowing with beautiful, plump, red tomatoes and an abundance of fresh, fragrant basil, this is the perfect time to try this simple yet incredibly flavorful recipe. It’s an ideal way to capture and celebrate all that wonderful fresh garden taste in a heartwarming meal.

So grab yourself a wonderful glass of wine and let’s get cooking!

Enjoy!

What do you need to make Tagliarini Picchi Pacchiu (or Linguine Toscana)?

This delightful pasta dish relies on a handful of fresh, high-quality ingredients to achieve its remarkable flavor. Here’s what you’ll need to bring this Italian classic to your kitchen:

You’ll need:

• An ample amount of fresh garlic cloves, thinly sliced, to infuse the oil and sauce with its aromatic essence.
• Plenty of garden-fresh, perfectly ripe, red tomatoes with their juices. Alternatively, you can use high-quality canned imported San Marzano Italian tomatoes for an equally rich flavor.
• Fresh basil leaves, adding a sweet, peppery aroma that is indispensable to this summery sauce.
• Tagliarini pasta (or suitable substitutes like linguine or fettuccine), providing the perfect vehicle for the light yet flavorful sauce.
• Freshly grated Parmigiano Reggiano (Parmesan) cheese, for a salty, nutty finish.
• Premium Extra Virgin Olive Oil, the foundation of the sauce, imparting fruitiness and body.
• Kosher or sea salt and freshly ground black pepper, to season the pasta and balance the flavors of the sauce.

This is a photo taken in my family’s hometown of Modena, Italy (in Emilia-Romagna) at a Parmesan production facility. I just HAD to snap several photos of this beautiful cheese that is aging on layers and layers of shelves. Mmmm, wouldn’t I have just loved to take one wheel of authentic Parmigiano Reggiano home to the States with me? The aroma alone was intoxicating, a true testament to centuries of cheesemaking tradition and the dedication to quality that defines Italian cuisine.

Other Fresh Tomato Recipes that You’ll Enjoy:

Pasta with Roasted Tomatoes, Garlic, and Basil

Tomato-Basil Pesto Sauce on Farfalle Pasta

Roasted Cherry Tomatoes with Cheesy Breadcrumbs, Garlic, and Basil

As Taglierini pasta can be challenging to locate, here’s a convenient link to purchase it online:

Tagliarini Pasta

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This post was originally published in 2014 and re-posted with updated information in 2020.

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