Genovese Sauce Pasta( Tomokita Style)-Japanese home cooking class in Tokyo
Genovese sauce, originating from the Liguria region of Italy and made with basil, is a flavorful and rich sauce. Its aromatic and intense taste makes it a versatile condiment that can be used not only for pasta but also for salads, fish dishes, and meat dishes. While you can easily purchase bottled versions in stores, making it from fresh basil creates an unparalleled flavor experience!
Genovese Sauce Pasta- Japanese home cooking class in Tokyo
Please book from here.
Genovese Pasta (Serves 2)
Ingredients:
Genovese paste
50g basil
40g pine nuts (toasted in a frying pan)
5g garlic (minced)
100ml olive oil
20g anchovy
Salt to taste
50g Parmigiano-Reggiano cheese (Grana Padano is also acceptable)
Pasta; 160g
Instructions:
Blend all ingredients except the cheese in a mixer until well combined.
Finally, mix in the cheese.
Add water to a large pot and add salt (enough to make it taste slightly salty). Bring the water to a boil and cook the pasta according to the package instructions.Transfer the cooked pasta to a bowl.
In the bowl, quickly mix 2 tablespoons of Genovese sauce with 1 tablespoon of pasta cooking water.
Tips:
You can cook potatoes together with the pasta if desired.
Serve with bread on the side.
This simple yet flavorful Genovese pasta recipe combines the freshness of basil with the richness of pine nuts and cheese, creating a classic Italian dish. The addition of anchovies provides a savory depth to the sauce, while the pasta cooking water helps to emulsify and coat the pasta evenly. Toasting the pine nuts beforehand enhances their nutty flavor, contributing to the overall complexity of the dish.
Storage Tips;
Herb paste can be frozen for several months and stored in the refrigerator for up to one week. Covering the surface with olive oil helps prevent discoloration.
In my family, Mancini pasta is particularly renowned for its delicious taste. Mancini pasta is manufactured by the Mancini company located in Monte San Pietrangeli in the Marche region of Italy. This company uses only wheat cultivated on their own farms, with a special focus on high-quality pasta made from durum wheat.- Japanese home cooking class in Tokyo
