The wonderful mix of sundried tomatoes, garlic, sweet basil and olive oil.
I came up with this about 10 years ago, and back then, I called it Almost Aglio Olio, or Funkyfied Aglio Olio (bear with me ok, I wasn't exposed to pesto yet at that time) as I wanted an Aglio Olio that's not spicy, and yet needed something to perk up the taste, hence the sundried tomatoes. I used to (and still do) heat it up a little on the pan to bring out the flavours further. Mix with spaghetti, with a squeeze of lemon juice and grated mature cheddar Mmmmmmmm.... Yums! I'm salivating and hankering for a serving right now while typing this out.
Sundried tomatoes (I used the dried ones, not the ones in oil) about 8 pieces
Sweet basil, one cup, packed
Garlic, half a head, skinned
Himalayan salt, 1 tsp
Olive Oil, about 3 tbsp
Blitz the sundried tomatoes, garlic and basil separately
Heat up the olive oil in a pan over low low heat. Add the blitzed ingredients and salt and stir to mix for about 3 minutes. Done.
I normally make up a batch of 3 times the about listed above and let cool in the pan and store in a air tight container or jar and put it in the fridge. It works great with spaghetti like i mentioned above, or as a dip or even on grilled fish or chicken. I also tend to make it a little saltier nowadays as I restrict my consumption of cheese (cry cry cry!! I really love my cheeses!!)
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