Reginette con pesto rosso

Ingredients :

  • 350 gr reginette pasta
  • 150 gr pesto sauce (see recipe below)
  • 1 dry red chili pepper
  • 1 garlic glove
  • 4 tablespoon tomato sauce
  • 4 tablespoons extra virgin olive oil
  • Parmesan cheese freshly grated
  • salt

reginette  pesto  red chili pepper  garlic  tomato_puree  extra virgin oil  grated parmesan  salt shaker

How to make pesto sauce:

  • 50 gr fresh basil leaves
  • 2 garlic cloves without peel
  • 100 ml of extra-virgin olive oil
  • 50gr of pine nuts
  • 80 gr grated Parmesan cheese
  • 1/4 cup of freshly grated Pecorino cheese
  • salt

fresh basil leaves  garlic peeled  extra virgin oil  pine nuts  grated parmesan  pecorino grattuggiato  salt shaker

pesto-in-blender

If using a blender:  Combine the basil, garlic, and pine nuts and cheese in a food processor and pulse until coarsely chopped. Add the oil and process until fully incorporated and smooth. Season with salt.

mortar pestoIf using a pestle and mortar, add basil, garlic pine nuts and a pinch of salt.  Start working with the pestle, pressing and rotating it until all the ingredients are nicely ground. Add the cheese and mix well, the the oil and continue mixing until well incorporated and smooth. Season with salt.

COOK THE PASTA

Cook the pasta in the boiling, salted water until al dente. 

bollire pasta

Place a large non-stick frying pan on the heat and pour in 4 generous tablespoons of extra virgin olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the tomatoes and the hot chili pepper . Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.

sugo di pomodoro

After 5/6 minutes remove the chili pepper and the garlic glove from the sauce and add pesto sauce.
red pesto

Bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours.

Drain the pasta and add it to the sauce pan and sprinkle Parmesan cheese over top.

Buon appetito!