Best Basta Recipes

PASTA AL POMODORO (TIA'S TAKE ON BASTA PASTA'S RECIPE)

Steps:

• In a large skillet over medium-high heat, add oil, onion, garlic, red pepper flakes and saute being careful not to let the garlic brown.
• Add tomatoes, wine, chicken broth, basil, sugar, pesto, vodka if using. Bring to a slight boil then turn down heat to medium-low and simmer.
• The longer you simmer this sauce the better it is! Reduce sauce by 1/4 simmering several hours, then turn to low.
• Add the chilled butter (butter will thicken sauce slightly) and stir through.
• Cook your choice of pasta al dente. While cooking pasta add the whipping cream and parmesean cheese and heat through.
• Add drained cooked pasta to pan and mix throughly and heat through.
• Serve with parmesean cheese grated on top. A loaf of rustic bread and salad goes great!
• Note: (I freeze my pesto in ice cube trays and use 1 to 2 cubes).

BASTA

Steps:

• Mill the peanuts.
• Melt butter and sugar, and mix in peanuts.
• Brush 1 sheet phyllo with a little melted butter.
• Add small blobs of peanut mix over the top half of the phyllo pastry.
• Roll up the pastry into a sausage, starting from the nut covered end.
• Repeat with all sheets of phyllo.
• Bake for 40 minitess in oven at 220°C on baking sheet.
• Put sugar, water and lemon in pan and boil until becomes syrupy.
• Cut pastries into 2cm pieces, but leave them lying in their strips.
• Cover in the sugar syrup.
• When cool transfer onto some newspaper to absorb excess liquid.
• Eat and enjoy.