Bugatini Al Pesto Partannaesi
Author Notes: My family go to summer recipe with fresh tomatoes garlic and basil! —Rosalba R
Serves 4
- 5 vine ripe tomatoes
- 5 or more cloves of garlic
- 1 pinch salt
- 1 bunch basil
- 1/4 cup olive oil
- 1/4 cup pecorino romano
- 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
Showing out of comments
Showing 0 out of 0 comments