Reginette con pesto rosso
- 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
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
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.
If 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.
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.
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.