Pasta with Pink Sauce (Tomato Pesto)
1 1/3 cup – 250g fresh tomato (peeled and chopped)
1 1/3 cup – 250g spelt fusilli pasta
2/3 cup – 160g ricotta
1/2 cup – 50g parmesan cheese (grated)
5 sundries tomatoes
1 tbsp – 2.5g fresh basil
2 tbsp – 30g evoo
2 garlic cloves
1 chilli pepper
In a large pot, boil the water to cook the pasta.
Add 1 tbsp of evoo to a pan, together with two cloves of garlic, the chilli pepper, the dried tomatoes and the capers, and fry over high heat. Add the tomato, salt, and cook on the simmer for 40 minutes.
In the meantime, salt the water and cook the pasta, taking care to keep a few ladles of water from the pasta aside.
Blend the tomato sauce adding in the blender the fresh basil, ricotta and parmesan cheese, and get a nice smooth and fragrant cream.
Add the pasta to the sauce, adding a little water if necessary, and mix the ingredients.
Serve with a turn of oil and a basil leaf.