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Rustichella Linguine with Semi-Dried Tomatoes and Caper & Almond Pesto

Rustichella Linguine with Semi-Dried Tomatoes and Caper & Almond Pesto

RUSTICHELLA LINGUINE WITH SEMI-DRIED TOMATOES AND CAPER & ALMOND PESTO

Serves 2 - 3

200g Rustichella linguine
¼ cup Sabato semi-dried cherry tomatoes
¼ cup Sabato salted capers, soaked in warm water and drained, or Romulo capers
2 Tbsp extra virgin olive oil (EVO)
2 Tbsp Sabato caper and almond pesto
¼ cup Marcona almonds
Pons green oil,  to finish
Handful torn fresh basil leaves, to garnish
Fresh grated Parmigiano Reggiano
F
reshly ground black pepper

Heat EVO in small pan and fry drained capers for 2-3 minutes. Drain on paper towel. Chop semi-dried tomatoes roughly. Cook the pasta in plenty of boiling, well salted water for 10 - 11 minutes or until ‘al dente’. Drain, reserving 1/4 cup of cooking liquid. Add pesto to the drained pasta with enough reserved pasta water to loosen and mix. Combine with semi-dried tomatoes and capers. Season with pepper to taste. Garnish with almonds and basil and serve with grated Parmigiano Reggiano.

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Sabato


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