Best 2 Pasta Genovese Recipes

# Discover the Enchanting Flavors of Pasta Genovese: A Culinary Journey Through Italy's Liguria Region

Indulge in the vibrant flavors of Liguria with Pasta Genovese, a classic Italian dish that embodies the essence of simplicity and elegance. Originating from the enchanting city of Genoa, this timeless recipe combines fragrant basil pesto with tender pasta, creating a symphony of flavors that will tantalize your taste buds.

This article presents a comprehensive guide to Pasta Genovese, offering two delectable variations to suit every palate. Dive into the traditional recipe that captures the authentic taste of Liguria, featuring a vibrant basil pesto made from fresh basil, pine nuts, garlic, and olive oil.

Alternatively, explore a contemporary interpretation that adds a touch of modernity to this classic dish. This innovative recipe incorporates cherry tomatoes, sun-dried tomatoes, and a hint of chili flakes, resulting in a bold and flavorful twist on the original.

Whether you prefer the traditional or contemporary approach, Pasta Genovese promises an unforgettable culinary experience. Prepare to be captivated by the aromatic basil, the richness of the pesto, and the perfect al dente texture of the pasta.

So, embark on this culinary journey to Liguria and discover the magic of Pasta Genovese. Let your taste buds dance with delight as you savor every bite of this iconic Italian dish.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA ALLA GENOVESE

Pasta alla Genovese image

To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it's little more than onions (lots of them) and beef, simmered until both fall apart. Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly.

Provided by Mark Bittman

Categories pastas

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

4 1/4 pounds red onions
1/3 cup extra-virgin olive oil
2 carrots, peeled and roughly chopped
1 celery rib, trimmed and roughly chopped
1/4 pound bacon or pancetta, chopped
2 1/4 pounds beef chuck, cut into 2-inch cubes
Salt and freshly ground black pepper
1/4 cup dry white wine, plus more if desired
1 pound dried pasta, like ziti, tortiglioni or rigatoni
Finely grated Parmesan cheese

Steps:

Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 15 grams, Carbohydrate 68 grams, Fat 22 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 1110 milligrams, Sugar 13 grams, TransFat 0 grams

RUSTIC GENOVESE BASIL PESTO PASTA

Rustic Genovese Basil Pesto Pasta image

Make and share this Rustic Genovese Basil Pesto Pasta recipe from Food.com.

Provided by Wardy

Categories European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

basil pesto
4 cups loosely packed fresh basil leaves
3 tablespoons extra virgin olive oil (or as needed)
3 garlic cloves, peeled and sliced thin
2 tablespoons pine nuts, lightly toasted
2 tablespoons grated parmesan cheese
kosher salt
pasta
1 cup cherry tomatoes
10 fresh thyme sprigs
salt and pepper
1 1/2 tablespoons extra virgin olive oil
1 small russet potato, peeled
1 cup green beans, slided into 1/4 inch on bias
12 ounces whole wheat pasta (tagliatelle or fettuccine)

Steps:

Prepare pesto: Bring one gallon salinated water to a rapid boil. Blanch and shock basil leaves by adding them to boiling water for about 5 seconds, then quickly submerging them in an ice bath. (This will set the chlorophyl in the basil so the pesto remains bright green.) Squeeze excess water out of basil and roughly chop.
In a blender or food processor, process basil with enough oil to emulsify (about 3 to 4 tbsp). Add garlic, nuts and cheese and season with salt. Continue blending just enough to emulsify. (Pesto should have a slightly course texture.) Chill until needed. Pesto will keep up to 2 days but is best served the day that it is made.
Prepare pasta: Preheat oven to 350°F In an oven safe baking dish, arrange tomatoes cut side up. Arrange thyme sprigs over top, season with salt and pepper, and drizzle with oil. Bake tomatoes until they just begin to brown and caramelize, approximately 15 minutes.
Bring 1 gallon salinated water to a rapid boil. Meanwhile, mince potato either by hand or in a food processor. Blanch beans in boiling water for about 4 minutes, then quickly submerge in an ice bath. Set aside. In the same water, add pasta and potato and cook until pasta is tender. (Cooking time will vary by pasta type used, but standard time is 7 to 9 minutes.) Strain pasta along with potato.
In a large mixing bowl, combine tomatoes, pesto, beans and pasta-potato mixture. Toss until well combined.

Tips:

When choosing basil, opt for fresh, fragrant leaves with a deep green color. Avoid any leaves that are wilted or discolored.
To maximize the flavor of the basil, blanch it briefly in boiling water before adding it to the sauce. This process helps to preserve the basil's color and flavor.
Be careful not to overcook the sauce. Overcooked sauce can lose its vibrant green color and become bitter.
For a richer flavor, use a combination of olive oil and butter to sauté the onions and garlic.
If you don't have white wine on hand, you can substitute chicken broth or vegetable broth.
Serve the pasta immediately, garnished with freshly grated Parmesan cheese and additional basil leaves.

Conclusion:

Pasta Genovese is a flavorful and versatile dish that can be enjoyed on any occasion. With its vibrant green color, nutty flavor, and rich texture, this pasta is sure to impress your taste buds. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and can be tailored to your own preferences. So gather your ingredients, put on your apron, and get ready to cook up a delicious and satisfying meal that will transport you to the heart of Italy.

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