Macaroni with tomato pesto, cream sauce and pine nuts

Ingredients for 5 servings:

• 500 g pasta (Sedani rigati or macaroni)
• 1 ½ jars pesto, red
• ½ small onion(s)
• 1 garlic clove(s)
• 1 large tomato(s)
• 100 ml cream
• 1 handful of pine nuts
• 1 tbsp basil, dried
• Parmesan, freshly grated
• salt and pepper
• 4 tbsp olive oil
• 1 handful of basil, fresh leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with a glass of red wine like in Italy!

Cook the pasta al dente in about 10 minutes. Finely chop the half onion and halve the garlic clove. Heat the olive oil with 2 tablespoons of water in a non-stick pan and sauté the diced onion and garlic clove until all the water has evaporated and only the oil remains. Cut the tomato into small cubes and add to the pan, add the pine nuts, and cook uncovered until the water has evaporated. Remove the halved garlic clove from the sauce and stir in the tomato pesto and dried basil. Remove from the heat, stir in the cream (can also be replaced with 50 ml cream and 50 ml milk), and season with salt and pepper. Mix the sauce with the pasta in a large pot and pour into deep bowls. Wash the basil leaves, cut into fine strips, and arrange on top of the pasta. Serve sprinkled with grated Parmesan cheese. I created this recipe based on a dish I ate in Italy – it brings the Italian feeling home!