Directions
- 1In the living room of the mini primer, put the basil leaves, Parmesan cheese, a little bit of garlic, salt, and extra virgin olive oil and blend.
- 2Set aside the basil cream.
- 3Cut a little onion.
- 4Cut the red tomatoes and yellow cherry tomatoes.
- 5In a pan, put some extra virgin olive oil.
- 6Add onion and cherry tomatoes and over high heat, bake for a couple of minutes.
- 7Salt the water and put the spaghetti to cook.
- 8Turn the flame under the pan to minimum.
- 9Add a pinch of salt.
- 10Wait for the pasta to finish cooking.
- 112/1 of the end of pasta cooking, rekindle under the pan and add the pasta to the cherry tomatoes.
- 12Add a little cooking water and finish cooking.
- 13When the pasta is almost al dente, turn off the flame.
- 14Add pesto.
- 15Mix well and always out of the fire, put in another bit of Parmesan cheese and sauté a bit.
Ingredients
- 400 g pasta
- 180 g yellow cherry tomatoes
- 180 g red cherry tomatoes
- 90 g basil leaves
- 40 g Parmesan or Grana cheese
- 4 tbsp extra virgin olive oil
- 0.5 clove garlic
- 1 piece onion
- q.b. salt
Equipment
mini primerpan
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