Bugatini Al Pesto Partannaesi – a delicious recipe with tomatoes, garlic, salt, basil, olive oil, pecorino romano. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
["Blanch tomatoes in pot of boiling water for 10 minutes or until the skins separate, drain and let cool in a strainer.
2
Once cooled peel and crush the tomatoes (a potatoe masher works well ). Add back to the pot.", "using a mortar and pastel or food processor add garlic cloves with the pinch of salt and make a paste, begin adding the basil and crushing until you reach a pesto consistency. Add olive oil and stir mixture to combine.", "Add the garlic basil mixture to the crushed tomatoes and stir to combine. add pepper Set Aside and keep warm.", "Boil the bucatini as instructed and drain almost all liquid.
3
Add pasta to the tomatoes and combine.", "Serve individually or family style, top with pecorino romano."]
775
kcal
Calories
18
g
Fat
132
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 vine ripe tomatoes, 5 or more cloves of garlic, 1 pinch salt, 1 bunch basil, and more.
Yes, Bugatini Al Pesto Partannaesi falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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