Pesto and Tomato Pasta is the richest version of the classic first course . A perfect recipe for a summer lunch organized without too much notice or for a convivial dinner in the company of friends, very quick to make at home without having to spend too much time at the stove.
To prepare it, you just need to cook the tomato puree with a base of garlic and oil, then add a spoonful of basil pesto off the heat and finally use the tasty and appetizing sauce obtained to mix the pasta, cooked in plenty of lightly salted boiling water: the result will be an inviting and fragrant dish, to be served with slices of homemade bread for the inevitable final mopping up.
For a pleasantly spicy note, you can fry a fresh chili pepper sliced into rounds together with the garlic clove, while for a tastier result, you can add diced smoked bacon , speck strips or a sausage, peeled and crumbled. If you like, you can complete the preparation with a handful of grated parmesan or with seasoned pecorino or, as an alternative to the puree, you can opt for fresh cherry tomatoes or crushed peeled tomatoes.
For a more genuine result, we suggest you make a good pesto by blending together garlic, oil, basil, pine nuts, a mix of Orinoco and Parmesan and a pinch of salt but, if you want to speed up the process, you can also buy it ready-made, or you can replace it with a pistachio or courgette pesto .
Discover how to prepare pasta pesto and tomato following step by step procedure and advice.
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How to make pesto and tomato pasta
Pasta Pesto and Tomato
Ingredients
- 320 gr SHORT PASTA LIKE RIGATONI
- 400 gr TOMATO PUREE
- 1 clove GARLIC
- 1 tbsp BASIL PESTO
- EXTRA VIRGIN OLIVE OIL
- SALT
- BASIL
Instructions
- In a non-stick pan, brown the garlic with a drizzle of extra virgin olive oil
- Pour the tomato puree, season with salt and continue cooking for 15 minutes.
- Once you have obtained a thick and reduced sauce, turn off the heat and flavor with a spoonful of basil pesto.
- Mix with a wooden spoon to even out the flavors.
- Boil the rigatoni in plenty of lightly salted boiling water, drain them and transfer them directly into the pan with the sauce.
- Add a few spoonfuls of pasta cooking water and mix carefully.
- Distribute the pesto and tomato pasta on individual plates, season with a sprig of fresh basil bring to the table and serve.
