This pasta is easy to make and very flavorful. The slow roasted tomatoes are the star of the show! They burst when cooked in olive oil and take on an intense, concentrated flavor that pairs beautifully with the arugula pesto.
You want to make sure you use the freshest of ingredients for optimal flavor in this recipe. So besides the fresh tomatoes and arugula, you also want to use a good quality extra virgin olive oil. We used @anticofrantoioderitis extra virgin olive oil
INGREDIENTS
320 gr pasta @dececco_pasta
INGREDIENTS for pesto
60 gr arugula
1 clove garlic (optional)
29 gr pine nuts
40gr Parmigiano Reggiano
20 gr Pecorino Romano
120 cc extra virgin Olive oil De Ritis
INGREDIENTS for roasted tomatoes
500 gr cherry tomatoes
Garlic
Extra Virgin Olive oil De Ritis
Salt and pepper
METHOD
Arugula pesto
In the bowl of a food processor, add the arugula, Parmesan and Pecorino cheese, pine nuts, garlic and pulse for 30 seconds to one minute or until the mixture is mostly fine. Turn the processor onto blend and slowly drizzle the olive oil into the mixture and process until blended. Taste and add salt to your preference.
Roasted cherry tomatoes
Preheat the oven to 200°c. In a medium bowl, toss together tomatoes (cut in half), garlic, olive oil, salt and pepper (you can add all the spices you like). Transfer to a baking sheet and spread into an even layer. Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
Assemble the plate
Cook the apasta “al dente”, drain it and add the arugula pesto and then the roasted tomatoes.
Enjoy!
What's for dinner - Frankfurt 