Linguine with Rocket Pesto and Peeled Tomatoes

• 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

Method

1. 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.
2. 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.
3. 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.
4. Serve the pasta with the rocket pesto on top and sprinkle with Grana Padano Flakes.