Tuesday, September 3, 2013
Smashed tomatoes, pistachio, basil & fetta parpedelle
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Author by
ADAM SWANSON
Ingredients
375g San Remo Pappardelle
½ cup olive oil
4 cloves garlic, thinly sliced
2 cups cherry tomatoes
100g shelled pistachios, roughly chopped
1 tspn red chilli, finely chopped
salt and pepper
1 cup basil leaves
200g Danish fetta
Method
Cook pasta as per packet directions.
Take a large pan and heat on a medium to high heat, add the olive oil and garlic reduce heat to slowly infuse garlic into oil without browning the garlic.
Take tomatoes and squash softly with your fingers just enough to release the juice.
Add to pan and fry off gently for 4 to 5 minutes, just until tomatoes are almost totally collapsed.
Next, add pistachios and chilli and cook for a further 2 minutes.
Season with salt and cracked black pepper.
Turn down heat to a simmer.
Strain pasta and toss through sauce.
To finish, tear basil leaves and crumble fetta through the pasta.
Serve immediately
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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