🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
4
Medium
Published 2024
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.
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
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe