Ingredients
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1/4 teaspoon coarse salt
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3 garlic cloves, crushed and peeled
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12 anchovy fillets, drained (if using salt-packed anchovies, use 6 and split each one after saoking off the excess salt)
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1 cup fresh basil leaf, packed
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2/3 cup extra virgin olive oil
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1 lb dry pasta (penne, farfalle or the like)
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freshly grated parmesan cheese
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1/4 teaspoon fresh coarse ground black pepper
Instructions
- 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.