Penne pasta with cherry tomatoes and pesto in a creamy sauce
5 servings
30 minutes
Uniquely delicious pasta with a juicy and tender sauce.
1
First, put water on the stove and add a little olive oil. After boiling, add the pasta to the water and cook until ready, stirring occasionally and not covering with a lid.
- Olive oil: 2 tablespoons
- Penne Rigate: 450 g
2
While the pasta is boiling, gradually start preparing the sauce. In a heated pan, add a cube of butter and 1 tablespoon of olive oil, then add cherry tomatoes in their own juice. Simmer for 5-7 minutes over medium heat. After that, pour in the cream, season with salt and pepper, and continue cooking for another 5 minutes. Finally, add a ladle of pasta water to the sauce and sprinkle in parmesan, mix everything together and simmer for 2 minutes. The sauce is ready.
- Butter: 30 g
- Olive oil: 2 tablespoons
- Cherry in its own juice: 350 g
- Cream 22%: 350 ml
- Salt: to taste
- Mix of peppers: pinch
- Parmesan cheese: 200 g
3
Pour the sauce over the cooked pasta, mix well, and at the end add pesto sauce to the pasta. Serve on plates and sprinkle with parmesan on top. The dish is ready.
- Pesto: 190 g
- Parmesan cheese: 200 g