Serious Eats: Recipes
Tagliatelle with Red Provençal Pistou
Provençal pistou is wonderful. So often we think of it as a bastardization of pesto, but it's its own thing, with more garlic, the requisite basil and olive oil, and then that sweet chewy charm of sun-dried tomatoes—all the flavor of Provence—smashed into this gorgeously thick, garnet paste. I toss it with fresh tagliatelle, the pasta of Provence, and it becomes a tangle of light, southern comfort. Between the fresh pasta and blitzed up sauce, it's the perfect Provencal dinner in five.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
