Basil Pasta with Tomatoes

Ingredients

• 4 bunches basil
• 3 cloves garlic
• 100 g pine nuts
• 50 g grated Parmesan
• 100 ml olive oil
• 1 pinch salt
• 500 g penne
• Salt
• 4 tomatoes
• 1 pressed garlic clove
• 2 tbsp olive oil
• grated Parmesan
• Basil

Instructions

1. 1.

   Wash and dry the basil, shake off excess water, and pluck the leaves from the stems. Peel and finely chop the garlic. In a blender, combine basil, garlic, and pine nuts; then add cheese, 1 pinch of salt, and gradually mix in olive oil.

2. 2.

   Cook the penne in plenty of salted water according to package instructions, drain, and keep warm.

3. 3.

   Wash the tomatoes, quarter them, remove seeds, dice finely, and sauté briefly in a pan with olive oil and garlic. Season with salt and pepper, stir in 6 tbsp pesto, add the penne, heat through, and serve topped with parmesan and basil leaves.

4. 4.

   (The remaining pesto keeps well sealed for several weeks in the refrigerator.)