Pasta Portofino

Ingredients for 1 servings:

• 180 g pasta of your choice
• 250 g cherry tomatoes
• 1 garlic clove(s)
• 2 tbsp basil pesto (Pesto alla Genovese)
• Salt
• 3 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

quick, easy, tasty, cheap

Wash and halve the tomatoes. Peel and halve the garlic clove, then mash it slightly with a knife. Boil water and add salt. Cook the pasta according to the manufacturer’s instructions. Meanwhile, heat the olive oil in a pan over slightly more than medium heat. Add the garlic and let it simmer for 2 minutes. Add the tomatoes and let it simmer for another 2 minutes, then mash them slightly. Add a little salt to the tomatoes and simmer gently over lower heat. When the pasta is al dente, remove the garlic from the pan and, using a slotted spoon, add the pasta directly from the pot to the pan. It’s fine to let some of the pasta water cling to it. Add the pesto and toss to coat. If the dish is too thick, add more pasta water. If you like it a bit spicier, you can also add a little chili oil or chili flakes.