Spaghetti Rosso

Spaghetti Rosso is made very quickly from red pesto. The tomato and basil salad served on the side adds its own interesting flavour. Making this dish is actually as quick as the time it takes to cook the pasta. So it’s a real lifesaver in the hustle and bustle of everyday life.

Ingredients for four

350g spaghetti 1 dl red pesto

Tomato and basil salad

200g cherry tomatoes 1 bunch of basil 1 tbsp vinegar 1 tbsp olive oil 1 tsp sugar 1/2 tsp black pepper

Bring the pasta water to the boil. Add a generous pinch of salt. Cook the spaghetti until crispy.

Make a vinaigrette of tomato and basil salad; cut the cherry tomatoes in half, grate the basil and toss in a bowl with the ingredients according to the instructions. Leave to marinate.

When the pasta is cooked, carefully pour off the cooking water and stir in the red pesto.

Serve the spaghetti on plates and garnish the edges with the tomato and basil salad.

Italy Vegetarian pasta