Ingredients with Measurements:
- 1 pound Pratolina pasta
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves, minced
- 1/2 cup olive oil
- 1 pint cherry tomatoes
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the cherry tomatoes in half and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes or until they are soft and caramelized.
3. Cook the Pratolina pasta according to the package instructions until al dente.
4. While the pasta is cooking, make the pesto. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, and olive oil. Pulse until smooth.
5. Drain the pasta and return it to the pot. Add the pesto and roasted tomatoes. Toss to combine.
6. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 600
Fat: 38g
Carbohydrates: 50g
Protein: 15g
Sodium: 300mg
Substitutions for ingredients:
- You can use any type of pasta instead of Pratolina.
- If you don't have pine nuts, you can use walnuts or almonds instead.
- You can use any type of tomato instead of cherry tomatoes.
Variations:
- You can add grilled chicken or shrimp to make it a complete meal.
- You can add some red pepper flakes for a spicy kick.
- You can add some chopped sun-dried tomatoes for extra flavor.
Tips and tricks:
- Make sure to roast the tomatoes until they are caramelized for maximum flavor.
- You can make the pesto ahead of time and store it in the fridge for up to a week.
- Reserve some pasta water to thin out the pesto if it's too thick.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pasta in a large bowl and garnish with some extra Parmesan cheese and fresh basil leaves.
Garnishes:
- Parmesan cheese
- Fresh basil leaves
- Red pepper flakes
Pairings:
- A crisp green salad
- Garlic bread
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the pesto is too thick, add some pasta water to thin it out.
- If the pasta is too dry, add some more olive oil or pesto.
Food safety advice:
- Make sure to cook the pasta and roast the tomatoes thoroughly.
- Store any leftovers in the fridge and reheat them properly.
Food history:
Pratolina is a type of pasta that originated in Italy. It is similar to penne, but with a wider diameter.
Flavor profiles:
This dish is savory, tangy, and slightly sweet from the roasted tomatoes.
Serving suggestions:
Serve this dish as a main course for a family dinner or a casual get-together.
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Region: Italian