Food Recipes, Pasta, Pleasures
Penne with Confit Cherry Tomatoes and Pesto Genovese
[featured-images]In the past I used to make Pesto pasta the traditional way, but nowadays I like to mix the pesto with confit Cherry tomatoes. It’s a marriage out of heaven!
Penne with Confit Cherry Tomatoes and Pesto Genovese
Ingredients
- 500 grs Penne pasta
- 250 ml Pesto Genovese Sauce , press Pesto Genovese Sauce for recipe
- 1 cup Confit Cherry Tomatoes , press Confit Cherry Tomatoes for recipe
- 30 grs Pecorino cheese
- 5 litres Water
- 2 tablespoons EVOO , (Extra Virgin Olive Oil)
- Sea Salt
Instructions
- In a Large pot or saucepan bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes. Reserve ½ cup of cooking water.
- In the meantime, in a large and deep saucepan over low heat add the Pesto Genovese sauce and keep warm.
- Strain the pasta and return to the saucepan with the pesto sauce. On low heat stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.
- Immediately add half of the confit cherry tomatoes and toss carefully not to brake the tomatoes.
- Serve in a deep dish, add the rest of the confit cherry tomatoes, drizzle the oil and put some Pecorino cheese.
