Recipe

Provencal Pasta With Basil And Anchovy Recipe

Print Recipe

Ingredients

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

Directions

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

Viewing Provencal Pasta With Basil and Anchovy Receipe