Every once in a while,

It's nice to have a bowl of great pasta.

It hits every pleasure centre in the brain.

And the best, fuss-free way to enjoy it?

It's with Great Pesto, a Pesto Aglio Olio.

It's not just because of the nutritional benefits — the fact that it's high in antioxidants and is an anti-inflammatory atomic bomb...

No, no no. See, for some reason this blend of toasted pine nuts, olive oil and fresh basil leaves just tastes so damn good

Especially when you cook it with great pasta, al dente. It's so good it's amazing on it's own.

But...

I know the Italians are going to hate me for this

But God, does it go up another level when you pair it with great steak

All you really need are some razor thin slices of tenderloin

Trust me. The textures dance in your mouth; it feels like they almost disintegrate completely

Scroll & there will be a recipe somewhere... 💥

You don't have to visit a restaurant to taste great pesto

Simply get the best ingredients you can get your hands on, and watch as they perform a beautiful symphony right in front of your eyes. Remember: you're just a conductor. 

PESTO AGLIO OLIO RECIPE

Ingredients (per person):

• 2-3 garlic cloves, very thinly sliced (razor blade thin, like goodfellas)
• Few glugs of extra virgin olive oil
• Great pasta (use any type you like)
• Fresh basil pesto (3-4 tbsp)
• 60g (2oz) parmigiano reggiano, freshly grated (feel free to use more)

Equipment:

• Stainless steel pan
• Stainless steel pot
• Fish spatula
• Small bowl (for pasta water)

Method:

1. Cooking Pasta

• Fill pot with water and heavily salt it (should be pretty salty)
• Bring to a boil, and then add the pasta in
• Cook for 8+ minutes (or what your specific pasta instructions say) until al dente
• Save pasta water in a small bowl

2. Make Base

• Get the pan on low-medium heat and drizzle EVOO
• Throw the garlic in and let it sauté, stir it well in the EVOO
• Just before the garlic browns, pour the pasta water in. It will sizzle rapidly.
• Now, add the pesto, and stir really well. Add the pasta in.
• Toss until the pesto starts coating the pasta. Throw in pasta water as needed, this will help the pesto stick to the pasta
• Add more EVOO as needed
• Add parmigiano reggiano
• Season to taste

Variations:

• Serve with sliced steak, cherry tomatoes, seared prawns, grilled chicken, shrimp and even fresh fish (I know, it's not traditional. Shoot me)

Frequently Asked Questions:

Can I use any type of pasta with this?

• Yes, this is an incredibly versatile, yet easy way to make pasta and you can substitute it for anything.
• It's also great to use with just about any other sauce to be honest. If you don't have sauce, you can just skip adding the pesto and what you'll have with you is a basic aglio olio, which just means garlic & oil

The Perfect City.

Read the Substack Exclusive (With Extras) here.

• Winter Warmer: Making a Vieux Carré Cocktail
  
• Playmakin': Are you a playmaker or a watcher?
• Fresh, Beautiful Espresso: Made the Right Way
• Pesto: Original Italian Recipe (Mortar & Pestle)
• Every Angel Is Terrifying (A Short Film Like No Other 💥)
• The World From a Window: All The Inspiration You Need For Your Next Vacation

Catch up on some weekend reading by perusing the latest issue of the WarKitchen magazine. I've heard it's the best one yet 🥂

Read here.

As Always,

It's Been a Pleasure.

Have a Beautiful Sunday

— ROCKY 

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