Menu
Local Food

Spaghetti with cherry tomatoes and fresh pesto

Ingredients

  • 1 packet (500 g) spaghetti (or linguine or penne)
  • 2 tablespoons olive oil
  • ½ kilogram (approximately) cherry tomatoes
  • Grated Parmesan for serving,
  • Salt and pepper

Pesto sauce:

  • 2 cloves of garlic peeled and cut in the middle and finely chopped
  • 10-15 basil leaves
  • 1 spoonful of pine nuts
  • ½ cup grated Parmesan
  • 5 tablespoons olive oil
  • Salt and pepper

Method

Step 1

Put the pine nuts in a frying pan, without oil, on low heat and stir until they start to brown.

Step 2

Empty them immediately in a bowl, because if they stay in the pan they will burn.

Step 3

Mix the garlic with the basil, the pine nuts and the parmesan cheese in the blender or the mixer and then start adding the olive oil, continuing to mix until the mixture is homogenized and then add salt and pepper. Do not mix too much, the pesto should not become creamy.

Step 4

In the meantime, pour the spaghetti into plenty of salted boiling water and let them soften.

Step 5

Drain the past and hold 4-5 tablespoons of their water. Keep them in the strainer without rinsing them.

Step 6

Dry the pot, put 2 tablespoons of olive oil and heat it to moderate heat.

Step 7

Add the cherry tomatoes and cook for about 3 minutes until they roll and start cracking, stirring them often.

Step 8

Return the spaghetti to the saucepan and add the pesto. Stir them and if the pasta looks very dry, add a few spoonfuls of water that you held aside.

Step 9

Serve it with an extra grated Parmesan cheese.