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.
Nice and quick!
milk, tree nut, wheat, soya, gluten
Whole-grain penne rigate pasta
Extra virgin olive oil
Grana padano cheese
Pitted black olives
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
For the red pesto: soak the sun-dried tomatoes in hot water for at least 15 minutes. Drain the water as much as possible by pressing the tomatoes. Place the sun-dried tomatoes, half of the almonds, half of the basil, the peeled garlic and the olive oil in a mixing jar. Blend everything with a hand blender to a smooth paste. Set aside.
Cut the tofu into cubes of 1cm. Place them on a plate and marinate them with the soy sauce. Let them sit for a few minutes.
Chop the remaining almonds and toast them in a frying pan over medium heat. Wash the cherry tomatoes and cut them in half. Chop the olives in rough pieces. Wash the remaining basil leaves and cut them into thin strips.
Bring plenty of water to a boil in a large pot and add salt to taste. Add the pasta once the water boils. Cook the pasta for 8 minutes or to the point that you like it the most. Once the pasta is cooked, drain the water and reserve 1 cup of the cooking water.