Ingredients for 2 people:
- 200g Penna Rigata pasta from Rigorosa
- 1 jar of Pesto Genovese
- Garlic
- Cherry tomatoes
- Caseificio Gennari Parmesan cheese
- Frantoi Cutrera Extra Virgin Olive oil
Method:
- Add cold water to a large pot and simmer over a medium heat until the water boils. When the water has boiled, add a handful of coarse salt and cook the pasta for 11 minutes to achieve “al dente” pasta.
- On a medium heat, add 4 tablespoons of olive oil, along with one clove of garlic and cook for several minutes.
- Add the cherry tomatoes and lightly fry for another 5 minutes.
- Add the jar of pesto into the pan and season with salt and pepper. Add in some parmesan, mix and add the cooked pasta.
- Serve the pasta in your favourite bowl and sprinkle with a generous topping of parmesan, and a basil leaf to finish.
Buon appetito!
