Prep 25 mins
Cook 0 mins
This lovely dish -- Pates au Pistou a l'Anchois -- is by way of Richard Olney in "Lulu's Provencal Kitchen." It is a not uncommon way to serve pasta in the south of France where, as here in the States, most dried pasta is imported from Italy.
- 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
- 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).
- On a cutting board, sprinkle the crushed garlic cloves with the salt and pepper.
- Using the back of a fork, mash the garlic into a paste.
- Add the anchovies and keep mashing.
- Scrape the paste into a mortar, add the basil, and begin pounding with a wooden pestle until the mixture resembles a puree.
- Now, add the oil slowly, pounding all the while with your pestle.
- 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.
- When your pasta is ready, place your serving bowl (heat-proof)in the sink.
- Drain your pasta, allowing the pasta water to warm your serving bowl.
- Place the pasta in the bowl, add the pistou and toss well.
- Serve accompanied by freshly grated parmesan cheese.
My husband said to give this dish a 5+. He is an anchovy lover, while I can take them or leave them. However, I can truthfully say that you would NEVER know that anchovies are in this dish. I followed the directions to a T, but my husband wants me to put in capers next time. Thanks for the great recipe, Kate.
My DH & DS are anchovy haters and had no idea they were eating this and still don`t. I used jarred basil couldn`t get fresh and was out of my frozen. I did add fresh parsley. Thanks for a great easy recipe!