English
Pasta rigate a la pesto rosso
whole-grain pasta with sun dried tomatoes, tofu and olives
A typical Sicilian recipe that combines the sweetness of the tomato with gently toasted almonds. A savoury taste in the mouth is added by the tofu marinated in soy sauce.
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Nice and quick!
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
milk, tree nut, wheat, gluten
Utensils:
(Hand) blender
Ingredients
Whole wheat penne rigate
Sun dried tomato
Fresh basil
Garlic
Almonds
Soy sauce
Extra virgin olive oil
Parmesan cheese
Cherry tomatoes
Tofu
Black olives
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2979
712
40
7
75
8
14
32
14
1064
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
To make the red pesto: hydrate the sun dried tomatoes in hot water for at least 15 minutes. Drain the water as much as possible by pressing the tomatoes. Place half of the almonds, half of the basil, the peeled garlic and olive oil in a mixing jar and blend everything together until the paste is nice and smooth. Set aside.
2.
Cut the tofu into cubes of 1cm. Place them on a plate and marinate them with soy sauce. Let them sit for a few minutes.
3.
Chop and toast the almonds in a frying pan over medium fire. Wash and cut the cherry tomatoes in half.
4.
Remove the pit from the olives and chop them in rough pieces.
5.
Wash the basil leaves and cut them into thin strips.
6.
Bring plenty of water to a boil in a large pot (optionally add salt) and add the pasta once it boils. Cook the pasta for 8 minutes or to the point that you like it the most.
7.
Once the pasta is cooked, run it through a strainer and keep a cup of the cooking water.
8.