skip to main
|
skip to sidebar
Provencal Pasta With Basil and Anchovy
Time: 25 mins
Ingredients
- 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
Directions
- 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.
0 komentarze :
Prześlij komentarz