Provencal Pasta With Basil and Anchovy

poniedziałek, 3 lutego 2014

Provencal Pasta With Basil and Anchovy

Time: 25 mins


  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon fresh coarse ground black pepper
  • 3 garlic cloves, crushed and peeled
  • 12 anchovy fillets, drained (if using salt-packed anchovies, use 6 and split each one after saoking off the excess salt)
  • 1 cup fresh basil leaf, packed
  • 2/3 cup extra virgin olive oil
  • 1 lb dry pasta (penne, farfalle or the like)
  • freshly grated parmesan cheese


  • 1 Bring a large pot of generously salted water to a full boil and add the pastam cooking tll al dente (for penne, about 12 minutes).
  • 2 On a cutting board, sprinkle the crushed garlic cloves with the salt and pepper.
  • 3 Using the back of a fork, mash the garlic into a paste.
  • 4 Add the anchovies and keep mashing.
  • 5 Scrape the paste into a mortar, add the basil, and begin pounding with a wooden pestle until the mixture resembles a puree.
  • 6 Now, add the oil slowly, pounding all the while with your pestle.
  • 7 Note: You can do this in a blender or food processor, but purists (like myself) will tell you that the pistou will not taste or look the same if the basil is chopped with a blade.
  • 8 When your pasta is ready, place your serving bowl (heat-proof)in the sink.
  • 9 Drain your pasta, allowing the pasta water to warm your serving bowl.
  • 10 Place the pasta in the bowl, add the pistou and toss well.
  • 11 Serve accompanied by freshly grated parmesan cheese.

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