Pesto alla Mamma

As far as I know, my mom came up with this, which she called ‘pesto sugoso’. We all loved it, and it’s an excellent pasta to make pretty much always. It’s also not very common, which means that whenever you make this for people it’s guaranteed to be interesting and new. 

Ingredients (serves 2)

  • 400g pasta
  • 1/2 portion of pesto alla genovese
  • 300g pelati
  • 100g cherry tomatoes
  • olive oil
  • salt
  • pepper

Preparation (25 minutes)

Chop up the cherry tomatoes into fourths, then add 3/4 of them to a pan on medium heat with a little olive oil. After letting them cook for about 5-10 minutes, add the pelati. Turn the heat down just a little bit, and let it simmer, stirring occasionally. In the meantime, fill a large pot with water and put it to boil. When it’s boiling, toss in some rock salt, then add the pasta. Stir every 2 minutes; after about 7 minutes, start tasting the pasta to see if it’s cooked. While the pasta is cooking, break apart the pelati so that they become a sauce. Add the pesto to the pan. By now the pasta should be cooked, drain out the water once it is and add the sauce and the rest of the cherry tomatoes. Done!

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