Pasta with Pesto
Pasta with Pesto is a classic Italian dish that originates from the city of Genoa in the Liguria region, celebrated for its simple yet vibrant flavors. The dish features pasta coated in a rich, emerald-green sauce known as Pesto Genovese, traditionally made by blending fresh basil leaves, pine nuts, garlic, Parmesan or Pecorino cheese, and the finest extra-virgin olive oil.Chef Francesca, from Italy Today Restaurant which can be found at italytodayrestaurant.com, shares her passion and tips for making the perfect Pasta with Pesto. Trofie or linguine are typically the pastas of choice due to their shapes that best capture the pesto's texture, but any favorite pasta can serve as the foundation to carry the aromatic sauce.Creating Pasta with Pesto is not only about following a recipe; it's a culinary journey that celebrates personal touches and the joy of cooking. As Chef Francesca points out, one can use a mortar and pestle for a traditional rustic texture or a blender for smoothness. It is a versatile dish that resonates with the simplicity and harmony intrinsic to Italian cuisine.
Equipment
- 1 frying pan
Ingredients
- 4 tomatoes
- 1 can peeled tomatoes
- 3 or 4 cloves of garlic
- 1 bunch basil
Instructions
- Heat a frying pan with oil, cut the tomatoes into thin slices and fry them.
- Peel the garlic and cut into cubes, wash the basil and cut it too.
- Add the peeled tomatoes into the pan with fresh tomatoes.
- Pound the garlic and basil.
- Once tomatoes are cooked, turn off the heat and add the basil and garlic. Mix.
- Leave pesto sauce off the heat until you cook the pasta.