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Penne with two-tomato pesto


10 minutes


7 to 8 minutes



Penne with two-tomato pesto
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125 ml (1/2 cup) sun-dried tomatoes in oil
2 garlic cloves
22 ml (1 1/2 tbsp.) pine nuts
15 ml (1 tbsp.) tomato paste
4 cherry tomatoes
22 ml (1 1/2 tbsp.) olive oil
Salt and freshly ground pepper


22 ml (1 1/2 tbsp.) olive oil
20 cherry tomatoes, cut in half
1.5 to 2 L (6 to 8 cups) penne pasta, cooked al dente


  1. In a food processor, chop the first 4 pesto ingredients.
  2. Add the cherry tomatoes and the oil and chop again. Do not purée. Season and set aside.
  3. In a large frying pan, heat the oil over medium heat and sauté the cherry tomatoes for 2 minutes.
  4. Add the cooked pasta and the tomato pesto.
  5. Season generously and let cook for 5 minutes or until nice and hot.
  6. Divide the pasta amongst 4 soup plates and serve.


You can serve this dish with grated pecorino cheese.

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