Linguine with Red Pesto Sauce

Ingredients

• 100 g dried tomatoes in oil (1 handful)
• 100 g Pecorino or Parmesan (approx.)
• 0.5 Red chili pepper
• 1 Garlic clove
• 3 tbsp tomato paste
• 2 tbsp pine nuts
• 2 tbsp white balsamic vinegar (Condimento bianco)
• a pinch of sugar
• Salt
• freshly ground black pepper
• 8 tbsp good olive oil
• 500 g linguine
• Salt
• a little Parmesan (or Pecorino)

Instructions

1. 1.

   PESTO: Drain the dried tomatoes and roughly chop them. Cut the cheese into coarse pieces as well. Deseed the chili pepper. Peel and finely mince the garlic clove. Add the tomatoes, cheese, chili pepper, tomato paste, pine nuts, garlic, vinegar, and 3 tbsp water to a stand mixer and blend into a fine paste. Add the spices and mix in the olive oil. Finally taste and adjust seasoning.

2. 2.

   LINGUINE: Bring plenty of salted water to a boil in a large pot. Cook the linguine al dente, drain, and let it dry well.

3. 3.

   ASSEMBLE: Toss the cooked linguine with the pesto in a skillet and divide onto four preheated deep plates. Finish by sprinkling freshly grated Parmesan or Pecorino flakes on top.