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Chop the onion and garlic into small pieces. Drizzle some olive oil into a non stick sauce pan and
put over heat, when the oil starts to run around freely, add the onion and garlic stirring
occasionally.
Put the chopped tomatoes into a food blender, adding the basil, oregano, chilies, salt and pepper
(I found that adding a good squeeze of tomato paste adds a thicker and richer consistency to the
sauce). Once you have blended the tomatoes add them to the sauce pan and cover. Put a large pot to
the boil with enough water to hold the pasta.
Add 1 & 1/2 table spoons of salt and a few drops of olive oil, I find that the oil helps the
pasta not to stick together. When the water boils add the tagliatelle, other pasta such as penne,
rigatoni or conchiglie can be used too. Keep stirring the sauce which by now should be cooking
nicely.
Keep stirring the pasta so as not to make it stick to the bottom of the pot. Your sauce should be
ready by now, lower the heat to it's lowest level setting, add the pesto and stir it
in.
When the pasta is almost ready, it should be firm to the bite usually a minute or even two before
the time suggested by the manufacture. Add the cream to the sauce, a lump of butter may be added to
give it a 'creamier' texture.
Drain the pasta and add to the sauce pan, fold it over so as to coat the pasta evenly with the
sauce
A small hand full of Parmesan or Grana Padano cheese can be added just at the end before dishing
out the pasta.
Buon appetito!!
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