Red chilliOptional; chilli flakes can be used instead1
Cherry tomatoesHalved or quartered; regular tomatoes or canned tomatoes can be substituted500 g
Tomato paste1 tbsp
SugarOptional; helps balance acidity½ tsp
Thickened cream
½ cup
Basil pesto2 tbsp
Fresh basil leavesFor serving; reserve some leaves separately before making pesto
Parmesan cheeseFreshly grated, optional, to taste
Baby bocconciniDrained
Salt and cracked black pepperTo taste
Fresh basil leavesFor pesto1 bunch
Parmesan cheeseFreshly grated, for pesto¼ cups
Pine nutsToasted or untoasted2 tbsp
Garlic cloveFor pesto1
LemonJuiced, for pesto½
Olive oilFor pesto; add gradually to achieve desired consistency½ cup
Steps
Tap a timecode to jump to roughly that moment in the video.
1
Prepare the basil pesto: separate basil leaves and add to a blender, reserving a few leaves for garnish.
2
Add pine nuts, garlic clove, lemon juice, freshly grated Parmesan cheese, and salt to the blender.
3
Add extra virgin olive oil gradually and blend on high speed until smooth. Scrape down edges as needed. Check seasoning and adjust consistency. Refrigerate until ready to use.
4
Prepare remaining ingredients: halve or quarter cherry tomatoes, roughly chop garlic cloves, roughly chop red chilli if using, and prepare reserved basil leaves.
5
Bring a large pot of salted water to a boil.
6
Heat a large pan over medium-high heat and add 1 tablespoon of olive oil.
7
Add garlic and chilli to the hot oil and fry for 1 to 1.5 minutes until fragrant.
8
Add cherry tomatoes, salt, and cracked black pepper, then sauté for 8 to 10 minutes until tomatoes break down and soften.
9
Add pasta to the boiling water and cook for 1 minute less than the package instructions.
10
Once tomatoes are soft, stir in tomato paste and half a teaspoon of sugar to balance acidity. Cook for 1.5 minutes.
11
Add thickened cream and mix well. Cook for 2 to 3 minutes until the sauce turns golden. Check seasoning and adjust salt, pepper, and add optional chilli flakes.
12
Stir in Parmesan cheese to taste and cook for about 1 minute to blend flavors together.
13
Drain the pasta and add to the sauce, tossing to coat evenly. Reserve some pasta water to adjust consistency if needed.
14
Add reserved basil leaves and verify seasoning is correct. Remove from heat.
15
Plate the pasta and top with additional Parmesan cheese, remaining basil leaves, baby bocconcini, and optional chilli flakes. Finish by drizzling with basil pesto.
PrimedTableBETA
