Pasta Sauce and Basil Pistu

Submitted by Tisme

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 2-3

ingredients

• 1⁄2 Spanish onion, finely chopped
• 2 anchovy fillets, mashed
• 8 tomatoes, peeled and de seeded
• 2 red capsicums, roasted, peeled & cut into strips
• 2 garlic cloves, very finely chopped
• 200 ml cream
• 100 ml white wine
• 50 -100 g feta cheese, crumbled (optional)
• 250 g cooked pasta

• Pistu Ingredients

• 1 bunch basil
• 4 -6 tablespoons olive oil

directions

1. 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).
2. 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.
3. Add the tomatoes and cream to the pan and place on a lid., Simmer for 10-15 minutes.
4. Add in the capsicum strips and toss through sauce. Simmer without a lid for 5-8 minutes.
5. Stir the cooked pasta through the sauce and serve with crumbled fetta and a drizzle of pistu.