Orlando Bloom's Pasta Au Pistou |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
The following blurb came with the recipe: My role in the Pirates of the Caribbean series has inadvertently made me something of a connoisseur of Caribbean cuisine - and Dominica had the most impact on me. We found this amazing tree-house restaurant called Indigo. It's off the beaten path, and run by Marie Frederick and her husband Clem, who serve this delicious pasta recipe. NOTE: The original recipe called for one tin of tomatoes, drained but the Zaar recipe software won't accept that vague description. So, I guesstimated a 15oz can of tomatoes. Mom2Rose will be the expert on the actual can size because she's actually made this recipe. :). Ingredients:
450 g spaghetti |
1 bunch fresh parsley |
1 cup fresh basil |
4 garlic cloves |
6 tablespoons grated parmesan cheese |
1/2 teaspoon salt |
2 tablespoons olive oil |
1 medium onion, chopped |
1 (15 ounce) can tomatoes, drained |
1 tablespoon brown sugar |
Directions:
1. Cook the pasta according to directions until al dente, then drain and rinse. Pour the pasta back into the saucepan, and replace the lid to keep warm.
2. In a blender or food processor, combine the parsley, basil, garlic, Parmesan, salt and 1 tablespoon of the oil. Process to a smooth paste.
3. Heat the remaining tablespoon of oil in a medium frying pan. Add the onion and cook, stirring occasionally, for about 7 minutes or until soft.
4. Add the tomatoes and cook for about 5 minutes. Reduce the heat and season, adding the brown sugar and cook for about 5 minutes.
5. Remove from the heat and stir in the herb mixture. Toss the pasta with the sauce and serve immediately.
|
|