Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: arugula, course, italian, know your onion, know your onions, knowyouronion, knowyouronions, linguini, main, prawn, prawns, rocket, seafood, shrimp, shrimps, tomato, tomatoes | No Comments »
Cook the pasta in salted boiling water until al dente. While it’s cooking, quarter the tomatoes, remove seeds and chop. Heat a bit of oil in a frying pan and add the garlic. As soon as it starts to smell, add the tomatoes and fry, over high heat, until they start to soften. Add the prawns and let them cook just until opaque. Season with salt and pepper. Turn the heat off. When the pasta is done, turn the heat on again and transfer the pasta to the frying pan. Toss to coat, add a bit of extra virgin olive oil, and adjust seasoning to taste. Serve with the fresh rocket over the pasta and a further drizzle of olive oil.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: basil, course, genovese, italian, know your onion, know your onions, knowyouronion, knowyouronions, linguini, main, nuts, parmesan, pasta, pecorino, pestle, pesto, pine | No Comments »
Wash and dry the basil well with a tea towel. In a pestle and mortar bruise the basil and salt to a paste (do not bash the leaves, instead, make a continuous circular motion with the pestle). Add the garlic and, when smooth, add the pine nuts. Keep mashing everything to a paste, and finally add the grated cheeses. Once the mixture becomes very dense, add the oil, a little at a time. The paste will keep for several days if stored in the refrigerator, covered with a layer of olive oil. Before serving, cook the pasta in salted boiling water until al dente. When it’s ready, mix some of the pasta water with the basil paste to dilute and give it a creamy texture. Drain the pasta and mix in the sauce.
