Pasta Sauces / Pesto

Probably the best known pasta sauce is a classic tomato sauce made with stewed tomatoes, herbs and spices. Basically any sauce imaginable can be turned into a pasta sauce, simply by using it in this way.

The word “pesto” – Italian for mash or pound (pestare) – refers to an uncooked sauce with an oil basis. The original “pesto alla genovese” comes from the Liguria region of Italy and consists of basil, pine nuts, garlic, olive oil and grated Parmesan or Pecorino cheese. Modern pesto creations have little in common with the Italian original, however they have nothing to be ashamed of when it comes to flavour.

What makes a good pesto?

The selection of basic ingredients, careful manufacture without the use of heat and the perfect combination of flavours are what turn a good pesto into a taste sensation. Lower grade pesto sauces are pasteurised for a longer shelf life, thereby losing a large portion of their flavour from the very beginning. It is vital that the finest quality ingredients with the best flavour are chosen and this is automatically reflected in the price. It is simply not possible to produce a pesto with high quality ingredients for less than a euro.

How is pesto used?

In comparison with pasta sauces, pesto can be considerably more versatile. Used as a spread, seasoning paste or dip, pesto always makes a good impression. If you want to use pesto in the traditional way with pasta, simply add 1-2 tablespoons of pesto to suit your own taste to the hot pasta and mix together. Adding a little olive oil to the pan usually makes it a little easier to stir everything together.

How are pasta sauces used?

Cook the pasta in sufficient salted water until al dente. The salt water actually plays an important role here as adding salt later on will never succeed in achieving quite the same taste. The salt in the water penetrates deep into the pasta, adding plenty of taste and flavour. The salt water used for cooking should have the same salt content as seawater so you shouldn’t be afraid to test it. Drain the pasta briefly and then it is best to return it to the saucepan or pot to mix it with the hot pasta sauce. Leave the pasta in the pot with the lid on to soak up the sauce for a few minutes, this helps the pasta absorb the flavours of the sauce. The more time the pasta soaks in the sauce, the less time it needs to be boiled in the salt water, as the pasta also continues to absorb liquid from the sauce.