Pappardelle With Basil Oil | Italian Pasta Recipe
- 350 g dried pappardelle
- 6 tablespoons extra virgin olive oil
- 2 garlic cloves, chopped
- 1 handful fresh chives, chervil, dill or parsley, plus extra to serve (optional)
- 2 large handfuls basil leaves
- 4 tablespoons flaked almonds
- 4 tablespoons freshly grated pecorino or Parmesan cheese
- Sea salt and freshly ground black pepper
- #Wide ribbon pasta is particularly popular in Tuscany and also in Umbria. It is frequently served with rich meat and game sauces, but freshly made basil oil dressing is a superb alternative. Eat this dish on its own, as a starter, or use as an accompaniment.# Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions.
- Meanwhile, heat half the oil in a frying pan, add the garlic, chives and one handful of the basil leaves. Saute for 1-11/2 minutes or until the greens have wilted and the garlic has become aromatic.
- Transfer to a blender or food processor and blend to a paste. Pour into a plastic or stainless steel (non-reactive) sieve set over a bowl. Press all the oil through with the back of a ladle or wooden spoon.
- Heat the remaining oil in the frying pan, add the almonds and fry until golden.
- Drain the cooked pasta and add it to the pan with the almonds and the basil oil. Add the remaining basil leaves, the cheese and extra chives, if using. Season to taste and serve the pasta hot or warm.
- Variation Instead of straining the basil mixture, just stir it through the cooked pasta for added texture. To Serve: