Basil and tomatoes are in abundance at the farmers market right now and I have been making the most of both. Last night I made fusilli with a sauce that includes both pesto and tomato sauce. I first tried this pasta in Sardinia when I visited with my family fifteen years ago. Despite trying the sauce in Sardinia, it is actually a Ligurian specialty. You first make a basil pesto and then mix it into a tomato sauce before adding it to your pasta. I added fresh cherry tomatoes in right before serving. It is bright, summery, and perfect for August.
Fusilli with as Pesto and Tomato Sauce
- 1 box fusilli pasta
- Basil Pesto (below)
- Tomato Sauce (below)
- 1 c. cherry tomatoes, halved
- parmigiano reggiano, grated, for serving
Bring salted water to a boil and add your fusilli. Once your pasta is al dente, drain the pasta and then add in your tomato sauce and pesto. Mix it together, add in the cherry tomatoes and some parmigiano and serve.
- 4 c. basil leaves
-1/4 c. olive oil + 1 tbsp. olive oil
- 1/4 c. pine nuts
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 1 clove garlic
In a small frying pan heat one tablespoon of oil. When the oil is hot add in your pine nuts and cook toast them until they are golden brown.
In a blender or food processor place all your ingredients, including the toasted pine nuts, and blend them together until the pesto is smooth.
Basic Tomato Sauce
- 1 can peeled, plum tomatoes
- 1 clove garlic
- 1/4 c. olive oil
- 1 tsp. red pepper flakes
Place your can of tomatoes in a blender and give them a quick pulse to break them up - don't blend them too long, they don't need to be fully liquified.
Heat the olive oil in a sauce pot. Once the oil is hot add the garlic and red pepper flakes. Cook the garlic until it starts to become golden, then add the tomatoes from the blender. Bring the tomatoes to a boil and then simmer the sauce for 15 minutes. After 15 minutes the sauce is ready to serve.