Mezze Maniche with Tomato Sauce and Basil Pesto

Name: Mezze Maniche with Tomato Sauce and Basil Pesto
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 13 1/2 oz mezze maniche pasta (about 380 g); 1 clove garlic; 2 cups tomato purée (about 500 g); 10 basil leaves; Salt, to taste; Black pepper, to taste; Extra-virgin olive oil, to taste; 1 cup fresh basil leaves (about 30 g); 2 tablespoons grated Parmesan cheese (about 12 g); 1 tablespoon grated Pecorino Romano cheese (about 15 g); 1/2 tablespoon pine nuts; 3 1/2 tablespoons extra-virgin olive oil (about 50 ml); Salt, to taste

Le Delizie di Vero @ledeliziedivero

An easy and quick recipe, perfect for summer. With just a few ingredients, you can make a truly delicious and flavorful dish.

Le Delizie di Vero @ledeliziedivero

An easy and quick recipe, perfect for summer. With just a few ingredients, you can make a truly delicious and flavorful dish.

Saved

Ingredients

45 minutes

Serves 4 servings

13 1/2 ozmezze maniche pasta (about 380 g)
1 clovegarlic
2 cupstomato purée (about 500 g)
10basil leaves
Salt, to taste
Black pepper, to taste
Extra-virgin olive oil, to taste
For the pesto
1 cupfresh basil leaves (about 30 g)
2 tablespoonsgrated Parmesan cheese (about 12 g)
1 tablespoongrated Pecorino Romano cheese (about 15 g)
1/2 tablespoonpine nuts
3 1/2 tablespoonsextra-virgin olive oil (about 50 ml)
Salt, to taste

Saved

Steps

45 minutes

1

Make the sauce. In a skillet, add olive oil and the whole garlic clove. Sauté for a few minutes. Remove the garlic, add the tomato purée, a pinch of salt, black pepper, basil leaves, and 1/4 cup water. Cook over low heat for 30 minutes.
2

Meanwhile, make the pesto. Wash the basil leaves and dry them with a kitchen towel.
3

Place the basil, pine nuts, salt, Parmesan, Pecorino, and olive oil in a mortar or food processor. Blend until you get a smooth, creamy sauce.
4

Cook the mezze maniche pasta, drain, and transfer to the pan with the sauce. Add the pesto, mix well, and serve.