Linguine with tomato sauce and pesto rosso
Linguine coated in a gentle tomato sauce lifted with pesto rosso. An easy weeknight plate - about thirty minutes, fragrant with garlic and herbs.
30 min
casserole
4 servings
Main
vegetarian
Ingredients
4 servings
- 400 g linguine
- 650 g crushed tomatoes
- 120 g pesto rosso
- 1 garlic clove
- 1 onion
- 2 tbsp olive oil
- 1 pinch salt
- black pepper
- basil · a few leaves
- 40 g Parmesan · optional
Preparation
- 1
Bring a large pot of salted water to a boil.
- 2
Finely chop the onion and garlic. Soften them for 3 to 4 minutes in the olive oil over medium heat, without browning.
- 3
Stir in the crushed tomatoes, a pinch of salt and some pepper. Simmer gently for 10 minutes.
- 4
Meanwhile, cook the linguine until al dente according to the packet (usually 9 to 11 minutes).
- 5
Take the sauce off the heat and stir in the pesto rosso. Taste and adjust the seasoning.
- 6
Drain the pasta, saving a ladle of cooking water. Toss with the sauce; loosen with a splash of water if needed.
- 7
Finish with basil and Parmesan. Serve at once.