John Myers
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Pasta with Pesto and Tomato Sauce
The perfect pasta with pesto and tomato sauce recipe with a picture and simple step-by-step instructions.
tomato sauce
- 4 piece Garlic cloves
- 1 shot Olive oil
- 200 g Chopped tomatoes
- 1 pinch Sugar
- 1 pinch Salt
- 1 pinch Pepper
- 1 piece Sprigs of basil
- 750 g Spaghetti
Pesto
- 100 g Basil
- 3 piece Garlic cloves chopped
- 1 tsp Sea-Salt
- 2 tbsp Pine nuts
- 50 g Grated pecorino
- 150 ml Olive oil
tomato sauce
- For the tomato sauce, peel the garlic cloves, chop them up and sweat in oil. Add the tomatoes with a pinch of sugar and simmer.
- Then season with finely chopped fresh basil and salt and pepper. Boil the spaghetti in salted water.
Pesto
- Put half of the spaghetti in the pan with the tomato sauce, pour the rest of the spaghetti with the pesto and stir everything well.
- Serve the two types of pasta together on a plate next to each other.
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