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2020-08-13 / test@t
Pasta with almond and tomato confit pesto
This dish can hardly be attributed to traditional, rather it can be called a modern interpretation of Italian cuisine. But look how everything turned out smoothly! The traditional red pesto sauce is made from baked tomatoes, very Italian, traditional products - almonds, parmesan, olives - are also in place. The cooking method is also absolutely in the spirit of tradition. We are all FOR this reading of the cuisine and the search for new tastes.
Ingredients
- 200 g cherry tomatoes
- 1 tsp sugar
- 60 g almonds
- 4 st. l. grated parmesan
- 320 g penne
- 30 g pitted olives
- 5 sprigs of thyme
- 150 g of young brine cheese (not very salty feta or Adyghe cheese)
- olive oil
- salt, freshly ground black pepper
- grated parmesan for serving
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the cherry tomatoes in half and place them on a parchment-lined baking sheet, cut up. Sprinkle with sugar and salt, drizzle with olive oil. Place in an oven preheated to 120 ° C and cook for 2 hours. Cool.
Step 2
Fry the almonds in a dry skillet over low heat, about 4 minutes, until light golden brown. Cool it down.
Step 3
Transfer the cooled confit tomatoes to the bowl of a blender, add the almonds, grated parmesan and blend until smooth. Pour in 60 ml olive oil, season with salt and pepper and turn on the blender again for a few seconds, until a smooth paste is obtained.
Step 4
Cut the cheese into small cubes.
Step 5
Boil water in a large saucepan and season with salt. Boil the pasta until cooked according to the instructions on the package. Drain the pasta in a colander, keeping some of the liquid in which it was cooked.
Step 6
Put the almond pesto in a deep frying pan, add about 80 ml of paste liquid and heat over medium heat for 1 minute. Add pasta, olives and thyme leaves and stir. Remove from heat and add the brine cheese cubes, stir gently again. Sprinkle with grated Parmesan cheese and serve.
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