Tuesday, December 18, 2012,3:53 AM
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PrintPESTO DI POMODORO
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Make pesto sauce by grinding together tomatoes (half the quantity), pine nuts, 2 tablespoon olive oil, garlic, basil leaves and 25 grams of parmesan cheese in a food processor.
- Heat the remaining olive oil in a skillet. Add the remainder sundried tomatoes and sauté it for a minute.
- Now add the presto sauce and stir it for another 2 minutes. Season it with salt and pepper.
- Add the reserved pasta cooked water. Heat it for 2 minutes and then turn off the heat.
- At serving time, mix the cooked pasta with the prepared sauce and reheat it.
- Top it up with the remaining parmesan cheese.
- Serve it warm.
INGREDIENTS
- 250 grams fusilli/penne pasta (cooked and drained)
- 50 grams Sun Dried Tomatoes in oil (drained and sliced)
- 50 grams grated parmesan cheese
- 20 grams basil leaves
- 60 ml of reserved pasta cooked water
- 4 tablespoons Cooking oil
- 2 tablespoons pine nuts (toasted)
- 2 teaspoons garlic (grated)
- Salt to taste
- Freshly ground black pepper to taste
5 comments for “Pesto Di Pomodoro”
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