Tagliatelle with Provençal Red Pistou: A Mediterranean Pasta Delight
A vibrant herb-and-tomato sauce breathes new life into classic noodles.
Tagliatelle with Provençal Red Pistou
Experience the rustic charm and vibrant flavors of the Mediterranean with this recipe for tagliatelle with Provençal red pistou. This vegetarian pasta brings together the aromatic essence of southern France in a simple, wholesome meal, perfect for weeknights or a leisurely weekend lunch.
What Is Pistou?
Pistou is a classic Provençal condiment hailing from the South of France. Traditionally, it combines fresh basil, garlic, olive oil, and sometimes cheese and tomatoes, resulting in a fragrant, herbaceous sauce. While similar to Italian pesto, pistou typically omits pine nuts and focuses more on the vibrant aroma of basil and the richness of olive oil, sometimes enriched with the tang of hard cheese or the depth of sun-dried tomatoes.
- Green pistou: Made simply with basil, garlic, and olive oil.
- Red pistou: Incorporates sun-dried tomatoes, providing an earthy sweetness and giving the sauce a distinctive red hue.
This recipe showcases the red variant, creating a robust, deeply savory base for the pasta.
Why Make Tagliatelle with Red Pistou?
- The Mediterranean flavors—herbaceous, garlicky, and sun-drenched—shine through in every bite.
- Quick and approachable: The pistou can be blitzed together in minutes while the pasta cooks.
- Versatility: Easily adapt the sauce for other pastas, grains, or as a spread.
- Vegetarian-friendly: It’s naturally meat-free and satisfying.
Key Ingredients
The magic of this recipe lies in the quality of its simple, fresh ingredients:
| Ingredient | Role in the Dish |
|---|---|
| Basil | Aromatic backbone, brings characteristic floral and herbal brightness. |
| Sun-dried tomatoes | Provide the red color and a concentrated, tangy savoriness. |
| Garlic | Adds sharp, pungent depth. |
| Olive oil | Binds the ingredients and carries the flavors. |
| Parmigiano-Reggiano | Lends creaminess and umami. |
| Tagliatelle | Classic egg pasta, ideal for catching the pistou. |
| Kosher salt & black pepper | Balances and heightens flavors. |
Recipe: Tagliatelle with Provençal Red Pistou
Ingredients
- 1 clove garlic
- 2 1/2 cups (packed) fresh basil leaves
- 20 sun-dried tomatoes (approximately 1/2 cup)
- 1/4 cup grated Parmigiano-Reggiano cheese
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 12 ounces dried tagliatelle
- Reserved pasta cooking water, as needed
Directions
- Bring a large pot of salted water to a boil. Cook tagliatelle until al dente, per package instructions. Reserve 1/2 cup of pasta water before draining.
- Prepare the pistou: While the pasta cooks, combine garlic, basil, sun-dried tomatoes, and Parmigiano-Reggiano in a food processor. Pulse until finely chopped. With the motor running, slowly stream in olive oil, blending until smooth and thick. Taste and season with salt and pepper.
- Dress the pasta: Return drained pasta to the warm pot or a large bowl. Add the pistou and toss gently, splashing in reserved pasta water as needed to loosen the sauce until each strand is evenly coated and glistening.
- Serve immediately. Finish with more Parmigiano and cracked black pepper, if desired.
Tips for Success
- Use high-quality sun-dried tomatoes. Oil-packed varieties are best for smooth blending and vibrant flavor. If using dry-packed, soak them in hot water for a few minutes first.
- Taste as you go. The balance of salt, acidity, and herbaceousness is key. Adjust garlic and cheese amounts to your liking.
- Don’t over-process the sauce. Aim for a rustic, slightly chunky texture rather than a perfectly smooth purée.
- Use pasta water judiciously. The starchy liquid helps emulsify the sauce, making it cling elegantly to the noodles.
- Serve immediately. Pistou’s aroma and color are at their peak just after tossing.
Serving Suggestions and Variations
- Add protein: Garnish with torn burrata, a scattering of toasted pine nuts, or a handful of chickpeas for heartiness.
- Make it vegan: Omit the cheese or substitute with a plant-based hard cheese alternative.
- Experiment with herbs: Supplement or partially replace basil with parsley or chives for a different herbal aroma.
- Pairing ideas: Serve with a simple green salad, crusty bread, and a light rosé for a full Provençal meal.
What others are reading
Understanding Provençal Cuisine
The south of France, and Provence in particular, is known for its reliance on fresh, simple ingredients that showcase the bounty of the land. Olive oil, aromatic herbs, tomatoes, and garlic are foundational to the local palate. Pistou—especially red pistou—captures these building blocks in one vibrant sauce. Dishes like this tagliatelle emphasize letting a handful of quality ingredients shine, honoring both tradition and seasonality.
Frequently Asked Questions (FAQs)
How is pistou different from pesto?
Pistou is the Provençal cousin of Italian pesto. While both use basil, garlic, olive oil, and cheese, pistou traditionally leaves out pine nuts and sometimes adds tomato or tomato paste. The result is a lighter, sharper, and occasionally more herb-forward sauce.
Can I use another type of pasta?
Absolutely. Tagliatelle is ideal for its width and ability to hold sauce, but linguine, fettuccine, or even short shapes like fusilli work well. Just adjust cooking times accordingly.
Can I make the pistou ahead of time?
Yes! Prepare the pistou up to two days in advance, and store it in an airtight container in the refrigerator. Bring to room temperature before tossing with hot pasta.
What are some ways to use leftover pistou?
Pistou is remarkably versatile—spread it on toasted bread, swirl it into soups, or drizzle it over roasted vegetables, grilled fish, or even eggs for a punch of flavor.
How do I make this gluten-free?
Swap regular tagliatelle for your favorite gluten-free pasta brand and proceed with the recipe as written. Pistou itself contains no gluten.
Nutrition and Health Notes
This dish offers a nutritious profile typical of Mediterranean cuisine:
- Rich in antioxidants: Fresh basil and sun-dried tomatoes pack powerful antioxidants and anti-inflammatory compounds.
- Healthy fats: Extra-virgin olive oil is a heart-healthy fat, beneficial when used in moderation.
- Vegetarian-friendly: Contains no meat and can easily be adapted for vegan diets.
- Fiber & protein: Whole-grain pasta or the addition of legumes/cheese boosts nutritional content.
Conclusion
Tagliatelle with Provençal red pistou is a beautiful example of how a handful of well-chosen ingredients can come together in a dish that’s aromatic, flavorful, and deeply satisfying. This recipe captures the spirit of Provence—sunshine, herbs, and unapologetic flavor—and is sure to become a new favorite for anyone looking to infuse their table with the heart of southern France.
References
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