Pasta with red pesto


  • 15 dried tomatoes
  • 1 garlic
  • 1 bunch of basil
  • 1 cda of capers
  • 6 tomatoes cherries
  • 15 almonds
  • What aove
  • 160g of pasta


Process all the ingredients in an electric grinder until you get a thick sauce. If you like it more liquid, add a little more oil or cherry tomatoes.

It is not necessary to add salt since dried tomatoes and capers are already salty.

Cook the pasta without draining too much of the cooking water. This will help it come together more easily with the sauce.


Leftover pesto stored in a glass jar well covered with oil and making sure that the edges are clean. It can keep up to a week in the fridge.

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