Pasta with Almond Pesto and Confit Cherry Tomatoes
Category: First Courses
Servings: 4
This delicious pasta dish combines the rich, nutty flavor of almond pesto with the sweet, savory notes of confit cherry tomatoes. It’s a light yet flavorful meal perfect for any occasion.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Penne Rigate (whole grain pasta) | 320g |
| Sliced almonds | 60g |
| Primosale cheese | 150g |
| Parmigiano Reggiano DOP | 4 tablespoons |
| Black pepper | To taste |
| Taggiasca olives | 30g |
| Extra virgin olive oil | 3 tablespoons (for tomatoes) |
| Cherry tomatoes | 200g |
| Salt | To taste |
| Extra virgin olive oil | To drizzle over pesto |
| Sugar | 1 teaspoon |
Instructions:
-
Prepare the Confit Cherry Tomatoes:
- Preheat your oven to 120°C (248°F) with the fan on.
- Wash the cherry tomatoes and cut them in half. Place them on a baking tray, cut side up.
- Sprinkle a little sugar over the tomatoes, season with salt, and drizzle with a bit of extra virgin olive oil.
- Roast in the oven for about 2 hours, or until the tomatoes have shriveled and caramelized. Once done, remove from the oven and set aside to cool.
-
Toast the Almonds:
- In a dry skillet, toast the sliced almonds over low heat for about 4 minutes or until golden brown and fragrant. Keep an eye on them to avoid burning.
- Once toasted, remove from heat and set aside.
-
Make the Pesto:
- Once the cherry tomatoes have cooled, transfer them to a blender or food processor.
- Add the toasted almonds, grated Parmigiano Reggiano, a pinch of black pepper, and a drizzle of extra virgin olive oil.
- Blend until smooth and creamy. If the mixture is too thick, add a bit of olive oil to reach the desired consistency. Set the pesto aside.
-
Cook the Pasta:
- Bring a pot of salted water to a boil and cook the penne rigate according to the package instructions.
- Once the pasta is al dente, reserve a cup of pasta water before draining.
-
Combine the Pasta and Pesto:
- In a separate pan, warm up the pesto over low heat and thin it out with a bit of the reserved pasta water, adding it gradually until you get a smooth sauce.
- Add the cooked pasta to the pesto sauce and toss gently to combine, making sure the pasta is well coated.
-
Assemble the Dish:
- Stir in the Taggiasca olives and cube the primosale cheese, adding it to the pasta along with the confit cherry tomatoes.
- Mix everything together gently and season with extra black pepper if needed.
-
Serve:
- Serve the pasta warm, drizzling with a little extra virgin olive oil if desired, and enjoy this delightful dish of pasta with almond pesto and confit cherry tomatoes!
This dish is the perfect combination of flavors: the creamy, nutty pesto, sweet tomatoes, and the tangy freshness of the olives and cheese. Enjoy it as a light yet satisfying first course for a family dinner or any special occasion.
