Pasta with pesto and sun-dried tomatoes

🍝 Fresh Pesto Pasta with Sun-Dried Tomatoes and Black Olives

A fragrant summer first course, perfect for those who love Mediterranean cuisine 🌿🍅🫒

Introduction

Pesto and sun-dried tomato pasta is a fresh, quick, and flavorful first course, ideal for warm weather or when you have little time but don't want to compromise on taste.
Made with fresh basil, mint, parsley, sun-dried tomatoes, and a touch of chili pepper, this recipe pairs perfectly with high-quality bronze-extruded pasta or even with the more rustic buckwheat pasta.
An aromatic mix that wins you over at the first bite! 🍃

📝 Ingredients (for 4 people)

• 350-400 g of bronze-extruded pasta (maccheroni, caserecce, fusilli)
  or whole buckwheat maccheroni
• 1 bunch of fresh basil
• 2 teaspoons of chopped parsley
• 1 teaspoon of chopped mint
• 10 sun-dried tomatoes
• 1 clove of garlic
• Extra virgin olive oil to taste
• Salt and black pepper to taste
• 1 pinch of chili pepper
• Black olives for garnish

👩‍🍳 Method

1. Wash the basil, dry it, and tear it by hand.
   Pound it in a mortar with the parsley, mint, and the garlic clove.
2. Add a drizzle of extra virgin olive oil and a pinch of chili pepper. Continue to pound until you achieve a thick and aromatic sauce.
3. Soak the sun-dried tomatoes in warm water for a few minutes, then drain and add them to the pesto.
4. Adjust with salt if necessary and sprinkle with some black pepper.
5. Cook the pasta in abundant salted water and drain it al dente.
6. Dress the pasta with the raw sauce and mix well.
7. Garnish with black olives and serve immediately.

💡 Tips

• You can enhance the dish with toasted almonds or pine nuts in the pesto for a crunchy touch.
• For a fresher variant, add some grated organic lemon zest before serving.
• Also great cold, as a summer pasta salad.

The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe