Linguine with basil and caper pesto
Simple, tasty and prepared in no time at all. This linguine with basil and caper pesto is a recipe from Sicily. The dish is rounded off with a fine polpa di pomodoro.
Equipment
- 1 pan
- 1 pot
- 1 colander
Ingredients
- 360 g Linguine
- 1 clove garlic
- 200 g polpa di pomodoro in summer 10 small tomatoes
- 2 tablespoon olive oil
For the pesto
- 1 larger bunch basil
- 30 g capers desalted (see tip)
- 1 small clove garlic
- 30 g almonds peeled
- ½ chilli pod
- 4 cherry tomatoes
- 2 tablespoon olive oil
- 1 generous pinch coarse salt
Instructions
- For the pesto, wash and dry the basil and remove the coarse stems. Peel the garlic. Dip the cherry tomatoes briefly in boiling water, peel and remove the seeds. Then puree all the ingredients in a blender until you have a smooth cream. In the process, pause often because basil can discolour when it gets warm. Season to taste with salt.
- Cook the linguine in plenty of salted water until al dente. In the meantime, fry the garlic clove in olive oil in a non-stick pan. Add the polpa di pomodoro. Season with salt and fry briefly over a high heat.
- Strain the pasta and add to the pan. Remove the pan from the heat. Add the pesto and mix well. If you like, decorate with a few basil leaves and halved cherry tomatoes.
Nutrition
Calories: 526.4 kcalCarbohydrates: 74.5 gProtein: 14.7 gFat: 19.4 gSaturated Fat: 2.5 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 12.8 gTrans Fat: 0.003 gSodium: 379 mgPotassium: 467.3 mgFiber: 5.2 gSugar: 5.7 gVitamin A: 267.9 IUVitamin C: 17.4 mgCalcium: 65.1 mgIron: 2.5 mg
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