Sunday, May 2, 2010
Recipe: Provencal Pasta
So when I got back from Nice I really fancied making a yummy meal for my family, with some of the stuff i brought back from my Deli shopping in Ventimiglia. I made this 'provencal sauce'- they serve it with everything over there, sometimes cold as a dip or on the side of a steak. Often they serve it with tagliatelli- tagliatelli is a popular side-dish there, they serve it next to their nice rich beef or lamb stews, or "Daube" as they call it. We had this accompanied by nice spicy green olives, marianted artichokes, fat sundried tomatoes and salad. Here i have used some fantastically green scrummy ready made pesto, but if you would like to make your own pesto, my mum's recipe is really good: blend 60g basil leaves, 2 cloves garlic, 90ml olive oil, 1 tbsp pine nuts, 50g parmesan and salt and pepper to taste.
This recipe was also published in local magazine Pukka Bath!
Provencal Pasta (serves 3 as a main, 6 as a side dish) 83p per person as a main, 42p as a side dish.
1 tin chopped tomatoes
2 cloves garlic, crushed
1 tsp herbs du Provence
Salt, pepper, and a pinch of sugar
1 tbsp extra virgin olive oil
400g fresh tagliatelli
50g fresh pesto
1. Blend the tomato, garlic, herbs du Provence and seasoning in a food processor. Blend it only for a few seconds- we want to get rid of the big chunks but we don’t want passata.
2. Cook the pasta according to packet instructions (with fresh this usually takes about 3-4 minutes).
3. Meanwhile, heat the tomato sauce in a pan. The main point of this sauce is that you want it hot but you do not want to cook it for too long- only enough to get rid of the flavour of raw garlic. This makes the tomato sauce taste fresh.
4. Drain the pasta, and place in a large serving bowl. Drizzle with a little extra virgin olive oil, pour the tomato sauce on top and then the pesto. Serve!