Basil (Ocimum basilicum) is a tender low-growing herb that is grown as a perrenial in warm, tropical climates. Basil is originally native to Iran, India and Asia, having been cultivated there for more than 5,000 years. There are many varieties of basil. That which is used in Italian food is typically called sweet basil. This is the variety I have in my garden at the moment. (Note: Because we experience frost, I'm only able to grow annual basil. I am busy propagating a slip, received from Pete, in a pot here in my office)
On this last visit we arrived to find a be-apronned Pete standing at the stove sautéing chopped garlic in a wok. In a saucepan alongside, he had a pot of spaghetti bubbling away. When we sat down to the meal, it was every bit as memorable as all his dishes are.I’ve made this recipe several times when we’ve had the family for dinner. and it's always a hit.
Spaghetti with sautéed tomato and basil a la Pete
500g cherry tomatoes, halved
4 cloves garlic, chopped
1-2 cups of basil leaves, washed
62.5 ml olive oil
Cook spaghetti according to package instructions. Drain and set aside.
Heat olive oil in a wok, add garlic and fry until brown.
Add tomatoes; stir gently until they become creamy
Season with salt and ground black pepper
Add basil leaves and olives and heat through
Pour boiling water over the spaghetti, drain and set out onto plates
Top with tomato bake and a sprinkling of Parmesan