Close-up of fresh tagliatelle and cherry tomatoes

[RECIPES]

Oh, the delicious pasta of the Sud!

Pasta is comforting, delicious, a source of energy, and it’s good for body and soul. All the more so when it’s are cooked in the South of France way: vitamin-packed lemon, summer smelling basil, garlic for Pasta à la Provençale or the Nicois-style recipe to put the sun in your plate.

Pasta with lemon

Menton-style

When? In lemon season in Menton, from December to September. Or all year round with ravioli and Menton lemon© from Maison Pasta Piemonte since 2013 in Menton (24-hour delivery everywhere in France). These delicious ravioli are made by hand with organic flour: ricotta and AOP grana padano, zests and juice of IGP Menton lemon. Another option is to flavour your dish of pasta with a touch of candied Menton lemon from Maison Gannac.

Recipe (for 2 people)

Ingredients

300 grammes tagliatelle
1 Menton lemon
60 grammes parmesan
1 clove garlic
3 tbsps olive oil
Sprigs of parsley (or fresh basil in summer)
Salt and pepper

Preparation

Peel the Menton lemon and squeeze it to retrieve 30 ml of juice
In a big frying pan, on medium heat, mix the olive oil, lemon juice, minced garlic and parmesan
Cook the tagliatelle al dente
Before the pasta has finished cooking, take a ladleful of the water from the saucepan and pour it into the frying pan
Strain the pasta, pour it into the frying pan and simmer for 2 minutes in the sauce. Add salt, pepper, parsley or basil. Serve. Enjoy.

Pasta à la Niçoise

The famous salade niçoise in a pasta version

When? When the good tomatoes of Provence-Alpes-Côte d’Azur are in season, from May to September. Or all year round with dried tomatoes.

Recipe (for 2 people)

Ingredients

300 grammes fusilli
150 grammes tuna
A few anchovy fillets
2 eggs
2 fresh tomatoes or a small jar of dried tomatoes
1 tbsp black olives from Nice (stoned)
1 tbsp capers
2 tbsp olive oil
1 tbsp lemon juice
1 clove garlic
Salt and pepper

Preparation

Hard-boil the eggs in boiling water for 10 minutes. Put them in cold water to cool them, shell them and cut them lengthwise in four
Crumble the tuna, cut the tomatoes and olives into little pieces and mince the garlic
Cook the fusilli al dente
Mix everything together except the eggs. Place them on the pasta
Add salt and pepper, Serve. Enjoy.

Pasta with pistou

Provencal style

When? From June to September, in basil season. Or all year round with a jar of pistou (or pesto, the version with parmesan and pine nuts) made in Provence (Sold online: Vieux moulin à Huile du Partégal, Maison Brémond, Conserverie Au bec fin…)

Recipe (for 2 people)

Ingredients