Jeanne Strang

Les pâtes au piment

Pasta with piment

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France
Magrets & Mushrooms

By Jeanne Strang

Published 2024

  • About

Pasta turns up in various guises all over the South-West. In the Basque country, you will find various varieties (tagliatelle, spaghetti, macaroni) served with a simple tomato sauce, seasoned with the local piment d’Espelette.

Ingredients

  • 4 tbsp best olive oil
  • ½ small dried piment, deseeded, finely chopped and pounded (1 tsp

Method

Warm the oil over a very low heat and add the piment. Leave for 15 minutes without allowing it to brown; it should gently colour the oil. Add the tomatoes and mash all together in the pan with the garlic. Season with salt and allow to cook very slowly for 30 minutes. The sauce should be the consistency of a purée.

Cook the pasta in boiling salted water until al dente. Drai

Photos