Stinky pasta basilico is a traditional Christmas Eve entrée that celebrates the Italian Feast of the Seven Fishes. The robust flavors of basil, garlic, olive oil and Parmigiano-Reggiano cheese are not for the weak. My cousins David and Carole Costanza perfectly titled this grand recipe, stinky pasta.
Inspired by my cousin David
Sauce for 1 pound of pasta
1 head of garlic, peeled and smashed in a garlic press
1 teaspoon black pepper
2 cups basil, chopped
1 cup olive oil
1 cup of parsley, chopped
1/2 cup pine nuts, toasted (optional)
2/3 cup Parmigiano-Reggiano, grated
For the pasta
1 pound linguine
2 tablespoons salt
Place a large sauce pan filled with water on the stove, set to the highest temperature.
Bring to a boil. Add the salt and linguine, stir separating the pasta. Reduce the heat
to medium high.
Cook for 7 minutes or follow the cooking directions on the pasta label. Taste, the pasta should
be al dente. Drain the pasta into a colander, saving about 1/4 cup of the liquid.
Place the pasta back in the large sauce pan on top of the warm burner. Fold the sauce
into the pasta and mix until well combined. Add the pine nuts and sprinkle with Parmigiano Reggiano cheese. Serve immediately.
The sauce can be made a day in advance. Use an air-tight container and keep refrigerated.
Let the sauce rest at room temperature for at least one hour before cooking the pasta.