Yes a Food Post!!!
I have been eating to do this post for a few weeks but with my busy schedule, I really haven’t had a chance.
If you remember back in July, I went to Florence. I have always wanted to recreate a dish that we had there. It’s something so simple but really delicious. Aglio Olio is a family favourite and when I met with the guys at Borderfields, I immediately knew what I wanted to make with their delicious oils.
I thought I would add something a little bit special into the recipe and decided to make a pesto using their Basil Infused Rapeseed oil. This entire meal including making the fresh pesto took less than 20 minutes.
For the pesto:
1 pack of fresh basil
5 garlic cloves
50g Parmesan Cheese
50g Pine nuts
100ml Borderfields Basil Infused Rapeseed Oil
A little Salt
For the Pasta:
300g Fresh Tagliatelle (Traditionally Spaghetti is used)
4 garlic cloves
150ml Borderfields Chilli Infused Rapeseed Oil
Put a large pan of water onto boil and then start with the pesto. Remove the stalks from the basil and the skin from the garlic. Take all ingredients and place in the blender. I know chefs like to use a mortar and pestle but I use a food processor (sacrilege!!) For making the pesto. This is purely because I find the texture to be so much smoother. Blend together your ingredients in little bursts. Make sure to taste it and check that there are no whole cloves of garlic remaining. You can all do all little more oil if it is quite dry or a little more cheese if it is too garlicy (I like to ward off possible vampires!) Leave this to one side to rest.
Once the water is boiled you can add some salt and olive oil.
Put a large frying pan on the stove and heat the chilli oil, chilli flakes and chopped garlic on a low heat. Add the pasta to the water. If you are using dry pasta, make sure to put this one to cook before heating the oil as the garlic will burn. Fresh pasta will take less than 4 minutes to cook.
At this point it is all about speed and preparation! You will need the pot of pasta and the pan next to each other, tongs at the ready and your plates ready for serving.
Once the pasta is al dente, remove it from the pot using tongs. Allow the water to drain off into the pot and immediately place in the pan of hot oil. Turn up the heat and continue to remove the pasta from the pot and place it in the pan. Toss the pasta in the oil and garlic quickly and do not allow it to stick to the pan. You can grater a little extra Parmesan into the pasta at this point if you wish.
Serve and garnish with the pesto and Parmesan.