Provencal Pasta With Basil and Anchovy

Recipe by Chef Kate
READY IN: 25mins




  • 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.