Trenette With Red Pesto
Recipe first for 4 people based on Tomatoes with tomato.
Preparation:
Preparation: Cold peel and remove the seeds from the tomatoes, salt them lightly with a pinch of fine salt, leave them for half an hour to lose the water, then work them in the mortar together with a handful of peeled almonds, the bitter ones, a clove of garlic, a little coarse salt and a few fresh basil leaves. Add a drizzle of oil, 4 teaspoons of pecorino romano and season the trenette, cooked al dente, wetting them just with a little of their cooking water.
Ingredients:
Ingredients: 350 G Trenette-Type Pasta - 2 Large Firm Ripe Tomatoes - 1 Handful Peeled Almonds - 5 Bitter Almonds - 1 Garlic Clove - Some Fresh Basil Leaves - 4 Teaspoons Grated Pecorino Romano Cheese - 1 Drizzle Extra-virgin Olive Oil - 1 Pinch of fine salt - a little coarse salt
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