Tomatoes enliven pesto pasta

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Tomatoes enliven pesto pasta

Fresh, flavour-packed tomatoes and basil blend to make this red pesto sauce, a tasty variation on a traditional pesto. It retains its vibrant flavours, because it’s not cooked — relying on the heat of the cooked spaghetti.

The secret to the sauce is to squeeze the juice and seeds out of the tomatoes. Just cut them in half and squeeze. Be sure to catch the juice and seeds in a bowl to add to bottled dressing for a fresh boost. You can also stir them into mayonnaise for a light mayonnaise sauce.

Any type of pasta can be used. Two crushed garlic cloves can be substituted for 1 tsp (5 mL) minced garlic. Parmesan cheese can be used instead of Pecorino. If your fresh tomatoes aren’t the best, use 1 cup (250 mL) drained best quality whole canned tomatoes. Be sure to squeeze out all of the juice.

Red Pesto Pasta

Makes 2 servings

¼ lb (115 g) fresh spaghetti OR dried spaghetti

½ lb (225 g) fresh tomatoes, about 1 cup (250 mL) tomato flesh

1 tsp (5 mL) minced garlic

½ tbsp (7 mL) olive oil

1 cup (250 mL) fresh basil leaves

1 tbsp (15 mL) tomato paste

1 tbsp (15 mL) pine nuts

1/8 tsp (0.5 mL) cayenne pepper

Salt and freshly ground black pepper

2 tbsp (30 mL) grated Pecorino Romano cheese

Place a large sauce pan filled with water on to boil for the spaghetti. When water is boiling, add the pasta. Cook 2 to 3 minutes for fresh pasta and according to package instructions for dried pasta.

While water is coming to the boil, wash tomatoes, cut in half and squeeze out seeds and juice into a salad bowl. Set bowl aside. Add tomato flesh to the bowl of a food processor. Add garlic, oil, tomato paste and basil. Process until a sauce consistency is reached. Remove to a large bowl and add the pine nuts, cayenne pepper and salt and pepper to taste. Mix well.

Drain spaghetti and add to the bowl. Toss well. Sprinkle Pecorino cheese on top.

Approximate nutrition per serving: 315 calories, 8 g fat, 12 g protein, 49 g carbohydrates, 4 g fibre

Miami Herald

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