Bugatini Al Pesto Partannaesi

Author Notes: My family go to summer recipe with fresh tomatoes garlic and basil! —Rosalba R
Serves 4
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5
vine ripe tomatoes
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5 or more
cloves of garlic
-
1
pinch salt
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1
bunch basil
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1/4
cup olive oil
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1/4
cup pecorino romano
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1
pound bucatini pasta
-
1
pinch pepper
- Blanch tomatoes in pot of boiling water for 10 minutes or until the skins separate, drain and let cool in a strainer. Once cooled peel and crush the tomatoes (a potatoe masher works well ). Add back to the pot.
- using a mortar and pastel or food processor add garlic cloves with the pinch of salt and make a paste, begin adding the basil and crushing until you reach a pesto consistency. Add olive oil and stir mixture to combine.
- Add the garlic basil mixture to the crushed tomatoes and stir to combine. add pepper Set Aside and keep warm.
- Boil the bucatini as instructed and drain almost all liquid. Add pasta to the tomatoes and combine.
- Serve individually or family style, top with pecorino romano.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper
More Great Recipes:
Pasta|Entree|5 Ingredients or Fewer|Summer
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