Pasta alla Romana

Ingredients for 4 servings:

• 750 g tomatoes, halved or quartered, depending on size
• 200 ml olive oil
• 2 garlic cloves
• 4 tbsp pesto (verde or rosso)
• 300 g pasta (preferably spaghetti)
• 1 m.-sized potato(s), peeled
• Salt
• 50 g Parmesan, freshly grated
• 4 sprigs basil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring a large pot of salted water to a boil. Meanwhile, peel the potatoes and slice them thinly. Cook the pasta AND potatoes in the boiling salted water according to the pasta package instructions. Place the tomatoes in a large bowl and pour over the olive oil. Let them marinate in the oil for about 15 minutes. Heat a large pan. Add the tomatoes and olive oil to the hot pan, add the garlic cloves, and sauté for about 10-15 minutes (until the tomatoes break down slightly and the sauce has a sauce-like consistency). Then stir in the pesto and let everything simmer for a bit longer. Drain the cooked pasta and add everything to the tomato pan. Mix gently and stir in the Parmesan cheese. The now almost disintegrated potato gives the sauce a nice creamy consistency. Serve in portions on plates and garnish with basil leaves. Note: You really can’t skimp on the olive oil—it’s what makes it truly delicious.