Super fresh pasta sauces times two….

July 3, 2013 by Tracy 2 Comments

Driving home last night with my basket full of fresh organic produce from my wonderful farmers, Ryan and Isabelle from Field Good Farms, the aroma of just picked basil filled the car. By the time I turned into my driveway, I was torn between making a pesto pasta sauce or an old favourite known as “Gernat’s Pasta”. So, instead of choosing between these two taste sensations, I made (and ate) them both 🙂

Pasta two ways

Whenever I smell fresh basil, I immediately think of “Gernat’s Pasta”.

Many years ago, when I still lived in Australia, we had a young man from Italy visit with us. We prepared a nice BBQ dinner for him and he enjoyed it immensely. He wanted to thank us, and asked if he could come back the next night and cook a meal for us.

The next day, Gernat arrived armed with pasta, basil, tomatoes’, garlic, onions, parmesan cheese and olive oil. Within minutes the most delicious aroma’s were coming from my kitchen.

Gernat explained that this sauce, while incredibly simple, is bursting with flavour, and he was not wrong. To this day, whenever I smell basil, I am reminded of him and the wonderful meal he prepared for us.

Enjoy,

Tracy 🙂

Gernat’s Pasta

Serves 4

Gernat’s Pasta

3 Tblspns olive oil
2 large onions chopped very finely
4 cloves garlic minced finely
3 large tomatoes chopped finely
large handful fresh basil finely sliced
1/4 cup nutritional yeast plus extra to sprinkle on top
salt and freshly ground black pepper to taste
pasta of choice cooked (I used brown rice linguine) enough for 4 servings

Heat oil in pot over medium heat. Add onions and garlic (test with a little piece of onion to see if the oil is hot. By adding the onions and garlic to hot oil, so that they immediately start to sizzle, you release all the flavours) Cook for 3 to 5 mins until onions soften.

Add tomatoes’ to the pot and continue to cook over medium/low heat (mixture should be slowly simmering, but not sticking to the bottom) for at least 20 mins to allow all the flavours to mix.

Gernat’s Pasta Sauce Simmering

Add finely sliced basil and nutritional yeast. Mix well and let simmer 2 or 3 mins longer. Add salt and pepper to taste.

Serve over pasta of choice, sprinkle with extra nutritional yeast.

Fresh Basil Pesto with Pasta

Serves 8

Fresh Basil Pesto Pasta

1/4 cup olive oil
1/2 cup walnuts
2 cups fresh basil tightly packed
1/2 cup nutritional yeast
4 cloves garlic
salt and freshly ground black pepper to taste
pasta of choice cooked (I used brown rice linguine) enough for 8 servings

Place all ingredients except pasta into food processor and process until a paste.

Basil Pesto Prep

You will have to stop the processor and scrape down the sides multiple times.

Toss pesto with cooked pasta (you may need to thin the pesto with a little water). Unused pesto will last 2 or 3 days in the fridge, or you can freeze for up to three months.