John Myers
Green Pasta with Tomato Pesto, Fried Garlic and Basil À La Stefan Wiertz
The perfect green pasta with tomato pesto, fried garlic and basil à la stefan wiertz recipe with a picture and simple step-by-step instructions.
- 600 g Green pasta
- 300 g Pickled, dried tomatoes without oil
- 1 tbsp Coarse diced onion
- 1 tbsp Garlic cubes
- 1 tbsp Capers
- 100 ml Olive oil
- 50 ml Tomato juice
- 6 piece Garlic cloves, peeled and finely sliced
- 1 bunch Plucked fresh basil some grated Parmesan
- As part of the Telekom Campus Cooking Tour, the celebrity chef Stefan Wiertz recreates the student classic “Pasta”. This is how it works: Weigh and cook green noodles.
- Put the finished pasta in a large bowl and mix with a good dash of olive oil and a little cooking water, season with a little salt, white pepper & a little grated Parmesan depending on your taste.
- Finely puree the dried tomatoes, tomato juice, onion and garlic cubes, capers, olive oil with a hand blender and season with salt, pepper and a little sugar.
- Heat the oil in a small high saucepan, dip the fresh garlic cut into thin slices with a slotted spoon or a ladle and fry for about 3 minutes until crispy. Take out and drain on some kitchen towel and lightly salt & sugar.
- Scatter the plucked basil leaves over the finished dish.
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