Tortiglioni Orange flavored
31 recipes
Linguine with Pesto to the Eolian
ingredients
servings
4
Iodized salt
to taste
Extra virgin olive oil
to taste
Basil
20 leafs
Capers
2 spoons
Almonds
3 spoons
Cherry tomatoes
300 grams
Salad tomatoes
3 unit
Linguine, pasta
320 grams
first courses from Italy
Linguine with Pesto to the Eolian
Linguine with Pesto to the Eolian
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A fresh and fast pesto, perfect for seasoning Pasta, but also Potatoes or Vegetables ...
preparation
step 1
Wash the roasted tomatoes, remove the petiole and light the tomatoes until the skin begins to detach and then drain and play them. Use the water where you will cook the dough.
step 2
In a pan, fry a clove of garlic in the oil, then add the chopped tomatoes in half and skip a drizzle.
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step 3
Add a clot of water and salt a clot. Bring the boiling water to boiling the tomatoes, just salted and pour the dough.
step 4
In the meantime, prepare the pesto: grind the tomatoes previously spelled with almonds, desalined capers, basil, garlic cloves and oil. Wait for the salt, it depends on the capers.
step 5
As soon as the dough is cooked, drain and pour into the frying pan with cherry tomatoes. Soak it all, then take it out of the stove and add the pesto to the Eoliana. Mix everything and plaster.
