Tomato Basil Pesto Sauce

Name: Tomato Basil Pesto Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Pasta; 1 tsp Salt; 2 clove Garlic; 1 tbsp Olive oil; 1 Canned tomatoes; 30 ml Water or bouillion (optional); 1 tsp upwards Chili flakes or cayenne pepper; 1 dash each Salt and pepper; 2 tbsp Pesto alla Genovese; 1 dash Black pepper; 1 Grated cheese, pecorino, parmesan, etc.; 5 slice Bacon (optional)

cookpad.japan @cookpad_jp

I learned this some years ago from an Italian chef. Ever since then, it has become one of my staple recipes.

It's fine to use store-bought tomato and genovese pesto, but homemade sauces are best. Adding lots of chili or cayenne peppers is delicious, but adjust the amount to taste. Recipe by Brandy

I learned this some years ago from an Italian chef. Ever since then, it has become one of my staple recipes.

It's fine to use store-bought tomato and genovese pesto, but homemade sauces are best. Adding lots of chili or cayenne peppers is delicious, but adjust the amount to taste. Recipe by Brandy

cookpad.japan @cookpad_jp

I learned this some years ago from an Italian chef. Ever since then, it has become one of my staple recipes.

It's fine to use store-bought tomato and genovese pesto, but homemade sauces are best. Adding lots of chili or cayenne peppers is delicious, but adjust the amount to taste. Recipe by Brandy

I learned this some years ago from an Italian chef. Ever since then, it has become one of my staple recipes.

It's fine to use store-bought tomato and genovese pesto, but homemade sauces are best. Adding lots of chili or cayenne peppers is delicious, but adjust the amount to taste. Recipe by Brandy

Saved

Ingredients

2 servings

200 gramsPasta
1 tspSalt
2 cloveGarlic
1 tbspOlive oil
1Canned tomatoes
30 mlWater or bouillion (optional)
1 tspupwards Chili flakes or cayenne pepper
1 dasheach Salt and pepper
2 tbspPesto alla Genovese
1 dashBlack pepper
1Grated cheese, pecorino, parmesan, etc.
5 sliceBacon (optional)

Saved

Steps

1

Heat olive oil in a frying pan and cook the finely chopped garlic on low heat. Boil the spaghetti in a pot filled with salted water.
2

Add the can of tomatoes to the frying pan. If there isn't enough moisture, add water and let simmer. Add the chili and pesto genovese. Taste and season with salt and pepper.
3

Once it has simmered for a little longer, add the pasta (cooked al dente), and it's done. Top with grated cheese and black pepper, and enjoy.
4

This one is with bacon.