Trenette with pesto red
Instructions
Peel and remove seeds from tomatoes, salt lightly with a pinch of salt, leave them for half an hour to lose water, then process them in the mortar along with a handful of peeled almonds, bitter ones, a clove of garlic, a pinch of coarse salt and a few leaves of fresh basil.
Add a little olive oil, 4 teaspoons of pecorino romano and season the trenette, cooked al dente, just have been wetted with a little of their cooking water.
Ingredients and dosing for 4 persons
- 350 g of type trenette pasta
- 2 large firm ripe tomatoes
- 1 handful of peeled almonds
- 5 bitter almonds
- 1 clove of garlic
- Some of leaves fresh basil
- 4 teaspoons of grated pecorino romano cheese
- 1 thread of olive oil extra virgin
- 1 pinch of climbs
- Little of coarse salt