Pasta Sauce and Basil Pistu |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 3 |
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This sauce is so rich and creamy. This would go well with any pasta. I served over large pasta shell's and it was so delcious. Also a great way to use up your homegrown tomatoes. 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 |
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.
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