Modified recipe. Original by Jamie Oliver.
Pasta is one of those things I never order at a restaurant because it's far too easy to make yourself. It just seems wrong to me. Especially when you have a pasta recipe as easy and delicious as this one. It's a few simple ingredients that have such wonderful flavour on their own, and yet they're perfect for each other.
What you'll need
1 1/2 pints Cherry or grape tomatoes, quartered
4 Cloves garlic, minced
A small bunch of fresh basil
400 grams Linguine
Sea salt and freshly ground black pepper
Olive oil
1 tbsp Butter
1/4 cup Balsamic vinegar
100 grams Parmesan cheese, grated
How to
1. Separate the basil leaves from the stalks. Put the leaves to the side and finely chop the stalks.
2. Bring a pot of salted water to a boil for your pasta. Add the pasta once it boils and cook until soft. Meanwhile, heat a few lugs of olive oil in a frying pan over medium heat with the garlic.
3. Add the butter and let it melt. When the garlic starts to brown, add the tomatoes. Give it a good stir then add the basil stalks and half the leaves. Add the vinegar and season with salt and pepper.
4. When your pasta is cooked, strain reserving some of the water. Add the pasta and a splash of the cooking water to the pan, along with half the parmesan. Stir.
5. Spoon into your serving dish and sprinkle over the remaining parmesan and basil leaves.
4 Cloves garlic, minced
A small bunch of fresh basil
400 grams Linguine
Sea salt and freshly ground black pepper
Olive oil
1 tbsp Butter
1/4 cup Balsamic vinegar
100 grams Parmesan cheese, grated
How to
1. Separate the basil leaves from the stalks. Put the leaves to the side and finely chop the stalks.
2. Bring a pot of salted water to a boil for your pasta. Add the pasta once it boils and cook until soft. Meanwhile, heat a few lugs of olive oil in a frying pan over medium heat with the garlic.
3. Add the butter and let it melt. When the garlic starts to brown, add the tomatoes. Give it a good stir then add the basil stalks and half the leaves. Add the vinegar and season with salt and pepper.
4. When your pasta is cooked, strain reserving some of the water. Add the pasta and a splash of the cooking water to the pan, along with half the parmesan. Stir.
5. Spoon into your serving dish and sprinkle over the remaining parmesan and basil leaves.
No comments:
Post a Comment