Summer Tomato and Pesto Bucatini Pasta
Yield: 4 people
Materials
Fresh Tomato Sauce:
- 14 large ripe San Marnzano/Roma tomatoes cut in half lengthwise
- ¼ cup extra-virgin olive oil
- 4 garlic cloves crushed whole
- ½ tsp dry chili flakes
- 1 tsp Sea salt
Basil & Dill Pesto:
- 1 cup fresh dill chopped + extra basil for garnish
- 2 cup fresh basil chopped
- 1/4 cup raw pistachios
- 2 garlic cloves chopped
- 1/4 cup parmagiano reggiano
- 3/4 cup extra-virgin olive oil
- 1 tsp Sea salt
- 450 g Bucatini/Spaghetti
Instructions
- Halve the tomatoes and place them with skin and seeds in a food processor or high power blender. Blend at high speed until skin has broken down and tomatoes have turned into a puree.
- In a large saucepan, heat oil over medium heat, add garlic and chilli peppers and sauté for 30 seconds until garlic is translucent and aromatic.
- Stir in tomato puree and season with salt. Bring to a boil and reduce heat to medium-low. Simmer tomatoes for 30-35minutes until they form to a slightly thick and red sauce, stirring occasionally.
- To make pesto: Place herbs pistachios, garlic and parmagiano in food processor and pulse a few times. With the motor running, slowly pour in olive oil. Process until fine but not puree, season with salt. Place in refrigerator until ready to use.
- Bring a large pot of salted water to boil. Cook pasta al dente according to package directions.
- Drain pasta and toss with tomato sauce and pesto. Divide in pasta bowls and top with additional pan sauce sauce and finish with grated Parmigiano Reggiano and a sprig of basil.
- Serve with your favourite vino.