PASTA SAUCE AND BASIL PISTU
This sauce is so rich and creamy. This would go well with any pasta. I have posted as the recipe is written, athough I did not use the anchovy and I used red wine. I served over large pasta shell's and it was so delcious. Also a great way to use up your homegrown tomatoes.
Provided by Tisme
Categories Vegetable
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- For Pistu ~ Blend the basil and 3 tablespoons of olive oil in a blender, whilst blending drizzle in the the rest of the oil (preference of consistency is up to you here you may want to add all the oil or less).
- Heat a large fry pan, add a splash of oil, heat oil and add the onions. Fry onions until they are just starting to soften, then add garlic, anchovy paste and fry for 1 minute, pour in the wine and allow to boil.
- Add the tomatoes and cream to the pan and place on a lid., Simmer for 10-15 minutes.
- Add in the capsicum strips and toss through sauce. Simmer without a lid for 5-8 minutes.
- Stir the cooked pasta through the sauce and serve with crumbled fetta and a drizzle of pistu.
Nutrition Facts : Calories 883.5, Fat 61.2, SaturatedFat 23.9, Cholesterol 116.6, Sodium 215.4, Carbohydrate 69.1, Fiber 14.9, Sugar 19.7, Protein 12.7
PISTOU
Categories Condiment/Spread Sauce Garlic Herb Vegetarian Basil Fall Spring Summer Winter Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Finely chop garlic in processor. Add basil and 1/2 teaspoon salt. Process until basil is finely chopped, scraping down sides of bowl occasionally. With machine running, gradually blend in oil. Add cheese; process to blend well. Season with pepper. Transfer to bowl. (Can be made 2 days ahead. Place plastic wrap directly onto surface of Pistou; refrigerate.)
PESTO AND PISTOU
I use pesto and pistou in many other dishes besides pasta. Pesto is a nutritionally dense condiment; basil is a great source of flavonoids that are believed to have antioxidant and antibacterial properties. It's also an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. Purists will only use a mortar and pestle for pesto. I like the results I get using a hand blender inside a straight-sided jar. As long as you make the full batch, this is the best machine to use, as it purées the basil much more efficiently than a food processor.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Yield 1/2 to 2/3 cup
Number Of Ingredients 7
Steps:
- If using a hand blender, place the garlic, basil, pine nuts, salt and olive oil in a pint jar. Stick the hand blender right down into the mixture and turn on. Blend until smooth. You may have to start and stop a few times at the beginning, and scrape down the sides of the jar. Once the mixture is smooth, add the cheese and stir or blend together. If using a food processor fitted with the steel blade, turn on and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pine nuts, salt, pepper and olive oil to the food processor and process until smooth and creamy. Add the Parmesan and pulse until well combined. If using a mortar and pestle, add the basil leaves a handful at a time and mash with the pestle. Add the pine nuts, garlic, salt and pepper, and mash to a paste with the basil. Work in the olive oil and the Parmesan.
Nutrition Facts : @context http, Calories 800, UnsaturatedFat 55 grams, Carbohydrate 6 grams, Fat 81 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 16 grams, Sodium 817 milligrams, Sugar 0 grams
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