Linguine with Rocket Pesto and Peeled Tomatoes
The perfect marriage of pasta and Mutti peeled tomatoes celebrated with a delicious rocket pesto.
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
Easy
Ingredients
- 15 mins
- 15 mins
For the tomato sauce
- 2 Cans Mutti® Peeled Tomatoes
- 2 Cloves garlic
- 40 ml Extra virgin olive oil
- salt
- 400 g Linguine
For the pesto
- 60 g Fresh rocket (arugula)
- 40 ml Extra virgin olive oil
- 20 g Peeled Almonds Toasted
- 20 g Grated Grana Padano Cheese
- 25 g Grana Padano Flakes
- cloves ½garlic
Fancy a little crunchy treat? Substitute pasta with bread and make peeled tomatoes and rocket pesto bruschetta!
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Linguine with Rocket Pesto and Peeled Tomatoes: Method
- Prepare the pesto: put the rocket, garlic, toasted almonds, extra virgin olive oil and grated grana padano cheese in the mixer. Blend until you get a thick and homogeneous cream. Keep aside.
- Prepare the tomato sauce: pour the extra virgin olive oil into a pan with two peeled garlic cloves. Turn on a medium heat and cook until golden brown. Add the peeled tomatoes. Season with salt and pepper, stir to combine and cook for 10 - 15 minutes.
- Cook the pasta in boiling salted water. Drain it al dente and dip it into the pan with the tomato sauce. Toss and stir until well combined.
- Serve the pasta with the rocket pesto on top and sprinkle with Grana Padano Flakes.
