Spaghetti with Pesto Rosso
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g pasta
- 0.5 ½ hot peppers, washed
- 2 cloves garlic, peeled
- 70 g tomato (s), dried, in oil
- 50 g parmesan cheese
- 30 g almond (s), peeled, round
- 6 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in plenty of sparkling salted water until al dente. Halve the peppers lengthways, core and finely chop. Also chop the garlic cloves. Drain the tomatoes, collecting the oil. Cut the tomatoes into pieces. Slice off a few parmesan shavings for the decoration, set aside, finely grate the remaining cheese.
- Puree the tomatoes, peppers, garlic, approx. 2 tablespoons of the tomato oil and the ground almonds with a hand blender. Gradually mix in the grated Parmesan and olive oil. Season to taste with salt and pepper. Drain the spaghetti and drain well. Then return to the saucepan and mix with the tomato pesto. Serve and sprinkle with parmesan cheese.
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