Linguine with Pistou
Caroline's madeleine de Proust. It's her father's recipe, from Marseille. A recipe he has been making since Alix and Caroline were little. A sauce made with tomatoes, basil, garlic and parmesan, full of Mediterranean flavours.
What you need for 4 people:
> 500g of linguine
> 5 tomatoes
> 5 cloves of garlic
> a bunch of basil
> a block of parmesan cheese
The essentials of this recipe:
> a Large Round Serving Dish, here in our Coral Flower pattern
> Soup Plate
Psst, our pieces are to be discovered tomorrow on the website in our Pasta Lover box
The sauce: plunge the tomatoes into boiling water for 1 minute. Peel the garlic cloves. Remove the tomatoes from the boiling water and run them under cold water before peeling them. Chop the basil, then cut 3/4 of the parmesan block into small pieces. Then cut the tomatoes into quarters.
The pasta: it's time to put it in boiling water. A little tip: put it in a large volume of well-salted water. To cook, follow the instructions on the packet. We advise you to cook them so that they are al dente!
The sauce, again: place the tomatoes, garlic, parmesan and basil in a blender. Add salt and pepper and a good drizzle of olive oil. Then blend in batches so that the sauce does not become liquid. There should be some chunks left.
The presentation: In a Large Round Serving Dish, here in our Coral Flower design, drizzle olive oil and a little salt. Place the pasta in the dish with tongs without draining it. Add a further drizzle of olive oil, salt and pepper. Pour in the cold sauce and mix. Take the remaining Parmesan cheese and sprinkle some shavings over the pasta. Put the rest of the sauce in a teacup or bowl, so that those with a sweet tooth can help themselves. All that's left to do is serve in our Soup Plate.