“This sauce is so rich and creamy. This would go well with any pasta. I have posted as the recipe is written, athough I did not use the anchovy and I used red wine. I served over large pasta shell's and it was so delcious. Also a great way to use up your homegrown tomatoes.”
READY IN:
1hr 10mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. For Pistu ~ Blend the basil and 3 tablespoons of olive oil in a blender, whilst blending drizzle in the the rest of the oil (preference of consistency is up to you here you may want to add all the oil or less).
  2. Heat a large fry pan, add a splash of oil, heat oil and add the onions. Fry onions until they are just starting to soften, then add garlic, anchovy paste and fry for 1 minute, pour in the wine and allow to boil.
  3. Add the tomatoes and cream to the pan and place on a lid., Simmer for 10-15 minutes.
  4. Add in the capsicum strips and toss through sauce. Simmer without a lid for 5-8 minutes.
  5. Stir the cooked pasta through the sauce and serve with crumbled fetta and a drizzle of pistu.

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