Pasta with Pesto and Tomato Sauce

5 from 7 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 349 kcal


tomato sauce

  • 4 Garlic cloves
  • 1 shot Olive oil
  • 200 g Chopped tomatoes
  • 1 pinch Sugar
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 Sprigs of basil
  • 750 g Spaghetti


  • 100 g Basil
  • 3 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.


  • 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.


Serving: 100gCalories: 349kcalCarbohydrates: 40.8gProtein: 9.3gFat: 16.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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