The perfect marriage of pasta and Mutti Peeled Tomatoes celebrated with a delicious rocket pesto.
Did you know?
Fancy a little crunchy treat? Substitute pasta with bread and make peeled tomatoes and rocket pesto bruschetta!
1
Prepare the pesto: put the rocket, garlic, toasted almonds, extra virgin olive oil and grated grana padano cheese in the mixer. Blend until you get a thick and homogeneous cream. Keep aside.
2
Prepare the tomato sauce: pour the extra virgin olive oil into a pan with two peeled garlic cloves. Turn on a medium heat and cook until golden brown. Add the peeled tomatoes. Season with salt and pepper, stir to combine and cook for 10 - 15 minutes.
3
Cook the pasta in boiling salted water. Drain it al dente and dip it into the pan with the tomato sauce. Toss and stir until well combined.
4
Serve the pasta with the rocket pesto on top and sprinkle with Grana Padano Flakes.
Speaking of durum wheat pasta, few people know that “linguine”, as well as “penne”, are born from the Ligurian cuisine of Genoa and their particular shape makes them ideal for fish-based sauces. When they were originally born, they were called “trenette” but, either because of its softer pronunciation or for commercial success, today they are known almost everywhere as linguine. A few notes on “pesto”: the name of this sauce, which makes Liguria famous all over the world, comes from the original preparation method: the pounding of basil leaves and other ingredients in the traditional mortar of marble with a wooden pestle. The pesto recipe does not have very ancient origins, it dates back to the mid-nineteenth century but represents an ancient tradition that led to the birth of one of the most famous sauces in the world. Nowadays the word “pesto” is used to indicate any sauce made with raw ingredients, pounded or blended together.
