Ingredients
- 400g farfalle pasta
- bunch of basil leaves
- 200g tomato passata (pureed, strained tomatoes)
- 4 canned whole peeled tomatoes, drained (if using)
- 100g Ragusiano or caciocavallo cheese, grated
- 10 well-rinsed salted capers
- 15 peeled almonds
- 100ml extra virgin olive oil
- salt and pepper to taste
Directions
Step 1
To make the pesto, use a mortar and pestle and crush the basil, capers, and almonds, and add a drizzle of extra virgin olive oil to make a smooth paste; alternatively blitz in a blender until creamy.
Step 2
Prepare the tomato sauce by cooking the passata in extra virgin olive oil for about 10 minutes in a deep frying pan.
Step 3
In the meantime, cook the farfalle pasta al dente according to the packet instructions, drain, add to the tomato sauce, and mix in the pesto; combine for just a minute with the grated cheese and take off the heat.
Step 4
Serve garnished with drained peeled tomatoes, lightly roasted in the oven, if desired.
