Linguine with Pesto and Tomatoes
Ingredients for 4 people
  • 500 g linguine
  • 120 g fresh tomatoes S.Marzano
  • 150 g grated Pecorino Romano
  • 20 basil leaves
  • 20 g parsley
  • 6 cloves of garlic
  • 6 tbsp extra virgin olive oil
  • salt and pepper to taste
In a mortar, crush the basil, parsley and garlic, occasionally adding a trickle of extra virgin olive oil, salt and fine black pepper so as to obtain a dense sauce.

Peel and chop the tomatoes (Pomodori S. Marzano) into cubes, adding them to the sauce.

Cook the linguine al dente.

Drain and add the previously prepared sauce.

Sprinkle with abundant grated cheese (Pecorino Romano).

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