| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Grigson |
4 |
servings |
INGREDIENTS
| 400 |
|
G; (14-16oz), (400 to 450) |
|
|
; conchiligie (pasta |
|
|
; shells) or other |
|
|
; pasta shapes |
|
|
Salt |
| 1 |
sm |
Onion; roughly chopped |
| 6 |
tb |
Extra virgin olive oil |
| 1 |
|
185 gram tin tuna; drained, flaked |
| 2 |
tb |
Capers; rinsed and soaked |
|
|
; if |
|
|
Salted; roughly chopped |
| 60 |
g |
Black olives; pitted and roughly |
|
|
; chopped |
| 75 |
g |
Currants |
| 45 |
g |
Pine nuts |
| 2 |
tb |
Chopped parsley |
| 3 |
|
Garlic cloves; chopped |
| 4 |
|
Sun-dried tomatoes; roughly chopped |
| 150 |
ml |
Water |
| 2 |
tb |
Shredded basil; salt and pepper |
|
|
Ingredients; (cont) |
| 16 |
lg |
Unblemished basil leaves; (16 to 20) |
|
|
Olive oil and/or sunflower oil for deep; plenty of Parmesan |
|
|
; frying, shavings |
INSTRUCTIONS
FOR THE SAUCE
FOR THE GARNISH
1 For the Sauce: Lightly saute the onion in oil in a saucepan and add the
remaining ingredients, except the basil and salt.
2 Stir and simmer gently for 25-30 minutes, stirring occasionally until the
water has evaporated leaving a moist, richly flavoured sauce.
3 This can be prepared in advance and reheated when needed. Shortly before
serving, stir in the basil, taste and adjust the seasoning, adding salt
only if really needed.
4 Put a large pan of salted water on to the boil for the pasta. When it
reaches a rolling boil, tip in the pasta, boil and cook until al dente.
While the pasta is cooking, pour sunflower or olive oil, or a mixture of
both, into a small pan to a depth of about 3cm/1".
5 Heat until good and hot and test by dropping a small bread cube into the
oil. If it sizzles and browns within 30 seconds, the oil is hot enough.
6 Fry the basil leaves in oil three or four at a time; fish out within
20-30 seconds, while still bright green. Drain on kitchen paper and repeat
with the remaining leaves.
7 To serve, drain the pasta thoroughly, tip into a large, warmed serving
bowl, pour in the hot sauce and toss to mix. Top with the deep-fried basil
leaves and shavings of Parmesan. Eat at once.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.
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