Pasta pesto pomodoro a lá Luca

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pasta pesto 007According to my hubby’s friend Luca, this Italian dish is a quick-to-make pleasure with coctail tomatoes and basil pesto. To serve over your favorite hot pasta makes an easy and delicious dish not to mention the Vermentino di Sardegna white wine!

Ingredients: 3 tbsp extra virgin olive oil for cooking, 2 boxes of fusili pasta, (for 3-8 persons) 5-6 cloves of garlic, finelly chopped, 5 plastic boxes of coctail tomatoes (750 gr), 1/4 cup or two jars of basil pesto (ready made or your favorite recipe), 300 gr ground Grana padano or Parmesan cheese, plus fresh basil leaves 


  1. Coat a large skillet with cooking spray or heat the 3 tablespoons of oil. Add the garlics to oil and cook over low heat until garlics begin to brown; about 5 minutes or until tender. Discard garlics from pan. Wash coctail tomatoes and make a cross with a knife on the peak of the tomatoes.
  2. Place the two jars of pesto in bain-marie (be careful before doing it let jars open).
  3. Add the fusili pasta to the boiling water and cook until just shy or al dente, about 6 minutes. Drain, reserving about 1/2 cup of pasta water.
  4. Stir pestos in oil and heat them through. Add the coctail tomatoes and bring to simmer. Add the drained fusili to the saucepan fold it and simmer until hot enough (2 minutes) adding a little of the pasta cooking water if the mixture is to dry. Stir in 1/2 cup of cheese, half of the fresh basil and season with black pepper.
  5. Divide pasta between 6 or 8 serwing plates. Drizzle each serving with a half of a teaspoon of olive oil, and sprinkle with the remaining cheese and fresh basil leaves.pasta pesto 009pasta pesto 013pasta pesto 017 pasta pesto 015

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