Linguine with Arugula, Pesto and Tomatoes
The perfect marriage of pasta and Mutti® Tomatoes celebrated with a delicious arugula pesto.
Made with Whole peeled tomatoes
Mutti® Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
Easy
Ingredients
Tomato Sauce
-
28
oz
Mutti® Peeled Tomatoes
-
2
cloves
garlic
-
3
Tbsp
extra virgin olive oil
-
salt
-
14
oz
linguine
Pesto Sauce
-
4
oz
fresh arugula
-
3
Tbsp
extra virgin olive oil
-
0.7
oz
blanched and roasted almonds
-
0.7
oz
grated Grana Padano cheese
-
0.9
oz
Grana Padano cheese flakes
-
1/2
clove
garlic
Fancy a little crunchy treat? Substitute pasta with bread and make Tomatoes & Arugula Pesto bruschetta!
Share the ingredient list
Fancy a little crunchy treat? Substitute pasta with bread and make Tomatoes & Arugula Pesto bruschetta!
Linguine with Arugula, Pesto and Tomatoes: Method
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 Mutti® Peeled tomatoes. Season with salt and pepper, stir to combine and cook for 10 - 15 minutes.
Pesto Sauce
- Put the arugula, garlic, roasted almonds, extra virgin olive oil and grated Grana Padano cheese in the mixer. Blend until you get a thick and homogeneous cream. Keep aside.
Pasta
- 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 arugula pesto on top and sprinkle with Grana Padano cheese flakes.
