Tarragon Brioche Pudding:
- 2 tablespoons olive oil
- 4 cloves of garlic, crushed
- 8 fillets of anchovy
- 2 tablespoons of pomodoro concentrato, the Italian tomato paste in tubes
- 1 teaspoon chili flakes, or more, to taste
- 1 pound pasta
Cook 1 pound of your favorite spaghetti for the recommended amount of time in a large pot of well-salted water.
While that’s cooking, coat the bottom of a cold sauté pan with some olive oil, add the crushed garlic and place over low heat. Once the garlic begins to sizzle, begin smashing the anchovies into the pan with a fork. Let the anchovies fry for a minute and then add the chili flakes, toasting them in the oil with the anchovy and garlic for 15–20 seconds.
Add the tomato paste to the pan and stir in with a wooden spoon. The sauce will look a bit lumpy and oily at this stage. “It’s OK, don’t panic,” Mike Easton says. Continue cooking the tomato in the sauce for another 2 minutes and turn off the flame.
As your pasta comes to the perfect “al dente” doneness, drain the pasta, being sure to reserve 1/4 cup of the pasta water. Toss the pasta with the sauce and the 1/4 cup of pasta water, stir until evenly coated.
Proud of my Italian oils I had a little reticence in trying a Moroccan oil. With my big surprise I found it really delicious. I used it raw to but, I’ve to admit, it’s great for frying too. It has very hi smoke point that makes my ‘fritto misto’ lovely golden and crunchy. I highly recommend it!
Les Terroirs de Marrakech
I bought this oil as I was attracted by its elegant and unusual bottle. Such a precious container had to contain a very special product and I was right! The bottle on your table is a pleasure for your eyes and when you pour it, pervasive perfumes invites your dining companions to taste it and they feel privileged to savor such a rare nectar. My guests are special and I love being a perfect gracious hostess.
I discovered this great oil when looking for a good oil for my olive oil ice cream. It resulted to be the best one. Now I use it as a topping to add savory complexity to many of my sweet treats. Delicious!
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