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Linguine courtesy Ranjit |
– 4,5 peeled garlic pods in a mortar. Pound with a pestle
– Add a tablespoon of pine nuts to this. Pound them
– Add a handful of finely chopped basil leaves to this and pound
– Add a tablespoon of parmesan. Pound. I didn’t have parmesan at home so used Pecorina from Australia. An equally sharp cheese
– Add 2 tablespoon of Extra Virgin Olive Oil & Pound
– Tip: move from dry to wet ingredients while pounding. Cut into small bits and use short jabs to avoid spraining your back. Or put everything into a food processor and blend if you are not man enough
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Basil pesto mix |
– 4,5 peeled garlic pods in a mortar. Pound with a pestle
– Add 3,4 finely chopped bird’s eye (red) chillies. Pound
– Add 1 tablespoon of extra virgin olive oil. Pound
– You could again do this in a food processor
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Aglio olio mix |
– Add 250 g of chopped boiled button mushrooms to the aglio olio mix. Pound
– Add a can of tuna preserved in olive oil to this. Blend this in with a spoon. The fish is soft and you don’t need to pound this
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Mushroom and tuna aglio olio base |
– Heat tuna and funghii sauce mix in a pan
– Add a cup of white wine to this and heat on a medium flame for 2 minutes. Don’t let it come to a boil. We had some left over SA Cabernet Sauvignon in the fridge which I used.
– Add in the boiled linguine (200 g for 2). You could use spaghetti too. Add salt. About a tablespoon or so and slowly stir and let it cook for 3,4 minutes
– Take out the pasta and put it on a plate
– Crown the pasta with the pesto. That is, put the pesto mix on the top of the pasta