Pesto di Olive
This pasta is pretty simple to make, doesn’t take too long, and tastes absolutely insane. The color might look a bit weird, but don’t worry, I assure you that the taste more than makes up for it. You’ll love this especially if you already enjoy olives, but you don’t need to be a huge olive enthusiast to love this simple and rustic pasta.
Ingredients (serves 2)
- 500g tomato passata
- 200g pitted black olives
- 150g cashew nuts
- 75ml water
- 75ml coconut milk
- 1 tsp black pepper
- 125ml olive oil
- 1/4 onion
- 1 shallot
- 1 clove of garlic
- 400g pasta of your choice
Preparation (20-25 minutes)
Heat up a pan on medium heat with some olive oil, and add the garlic, chopped, and the onion and the shallot, chopped finely. After about 5 minutes, add the passata. Leave to simmer while you follow the next steps. Fill up a pot about halfway with water and leave it to boil (it has to be big enough to fit all of the pasta later). Put all of the olive oil, the olives, and half of the coconut milk into a blender. Now blend! When it’s nice and smooth, add a handful of cashew nuts and blend it again. Continue this process until you’ve added all of the cashew nuts. If the blender starts having some difficulty at some point, add coconut milk or the water, until all of the cashew nuts are blended or until all of the coconut milk has been used. If you manage to blend in all of the cashews without using any or all of the water, then don’t add the remaining water, you don’t need it. By now the water should be boiling. Add the pasta. Stir every 2 minutes or so. On the pack of pasta it should tell you how long it takes to cook. Either way, after about 8 minutes start taking out pasta every now and then and tasting it to see if it’s cooked yet. It shouldn’t be disgustingly soft and overcooked. Don’t do that. Once you’ve judged that the pasta is ready, strain it, throw it back in the pot without any water, and the mix straight from the blender, as well as the tomato sauce straight from the pan. Mix it around, and then just shove it onto your plate and it’s ready for eating!
| Tip: this sauce freezes very well, which means that you can easily make tons of the sauce beforehand, freeze it, and then all you have to do is stick it in the microwave while the pasta is boiling. This is absolutely amazing, because it means that on those days when you’re feeling way too lazy to cook, you can whip this out, which will never fail you! |