The Perfect Pasta
As the days get more summer-like we are all starting to long for some place elsewhere, near or far, we want to set on a journey. Sadly as the situation stands, we might not be able to embark on our usual summer vacations just yet, and here is where the power of food and the power of thought comes in. I have been dreaming of our holiday to Italy a few years back, namely, because of the most incredible culinary experience we had there as soon as we set foot in our lovely eco hotel Il Canto del Maggio.
A family run hotel with a little farm, it had a small restaurant, which could host around 15 tables. When we got there only one other table was occupied. The guests were finishing their meal and as the hostess came to collect their plates, one of the guys at the table said: ‘This is the best pasta i’ve ever had in my life. Everyone else is going to order dessert, but I am going to order another portion of the pasta please'‘. Wow! I had to have it. And, lo and behold, it really was the best pasta dish i’ve ever had (I did restrict myself to only one portion though).
It was so perfect in its simplicity - fresh tomatoes and herbs from the local garden. And while I will never be able to recreate it entirely, here is my take on a dish that taste like a summer lunch in Tuscany, at least to me!
Watch the cooking video on my IGTV channel.
Ingredients
Serves 4
4 med ripe tomatoes on the vine
1 large garlic clove, minced
2 tbsp of fresh oregano herbs, finely chopped
1 tsp of Herbs de Provence (yes, I know, its totally the wrong region! but it makes sense to the palette)
1 lemon zested and 1/2 juice
2-3 large handful of walnuts
a generous glug of very good olive oil
good quality spaghetti cooked according to packet instructions
sea salt and fresh ground pepper to taste
Blitz all the ingredients, apart from pasta, in a food processor or a Nutri bullet until you get a pesto consistency. Taste and adjust the seasoning, as well as garlic and lemon content to taste.
Cook the pasta in salted water according to package instructions. Drain, reserving 100ml of pasta water. In a large pan heat up some olive oil, add the pesto, the pasta and give it a good stir. If the sauce is wet enough to your liking you don’t need to add the pasta water, otherwise add a little by little and continue stirring vigorously. 30-40 seconds overall.
Serve in a bowl with a generous cracking of fresh pepper, some olive oil and a few leafs of oregano to decorate.