Sour+fruity pasta sauce, that is not based on tomatoes – and thus not too liquidy.
What type of sauce person are you? Do you prefer light and liquid ones, or thicker versions that stick well to the pasta? I suppose you can guess which I prefer! In preparation for moving out, I’m currently eating all the staples left in my pantry. Today: canned peppers, artichoke cream, pine nuts and pink pepper!
100 g pasta (for thick sauces I prefer spaghetti)
1 small onion
1 clove of garlic
1 teaspoon oregano
1 hint of sugar
1/2 a jar pickled peppers
1 tablespoon artichoke cream
3 tablespoons cream
3 tablespoons pine nuts
- Cook pasta to the al dente degree you like. In parallel, prepare the sauce
- Caramelize onions (will balance the sourness of the peppers a little) in some butter or oil, add garlic and sliced peppers and let it simmer a few moments before adding a dash of sugar and the oregano; let it simmer on low heat for 4 minutes
- Add the cream and blend it all well (I did it in the pan, not a good idea. Better put it in a high jar, blend, put it back in the pan), then add the artichoke cream (goes well with the sour taste of the peppers and adds some nutty flavors they’ll be later accompanied by the pine nuts) and let it simmer on lowest heat
- In an extra non-stick pan, toast the pine nuts without additional fat. Make sure they don’t burn like mine. The pine nuts will complement the sour flavor of the peppers and artichokes and emphasize the nutty taste further
- When the pasta is done, add it to the sauce in the pan, mix well and serve topped with the toasted pine nuts, some pink pepper berries (will give a fruity touch) and basil leaves.