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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

The last jar

Tagliatelle with pesto

I decided to start doing the nursery, so I equipped with soil, pots, seeds and glass, I  began to plant my herbs. First on the list is basil, this year I want to prepare a lot of pesto and freeze it. The pesto is very easy to do and you can freeze it for a whole year. What you see here was the last jar, then it’s time to start over again.

A very important thing, that few people know, is that for the preparation of pasta with pesto , the secret is in the potato! What I mean is that when you cook the pasta its important to add into the cooking water, half a potato cut into small dice. This will make the sauce creamier. Try and then tell me if I am right ….

Ingredients for pesto: 4 small jars
100 grams basil leaves
100 grams grated parmesan cheese
50 grams grated pecorino cheese
20 grams pine nuts , 1 clove garlic
E.V.O oil 1 cup
Pasta with pesto serve 4
500 grams of type linguine pasta ( or Tagliatelle pasta,  as in photo)
2 handfuls of basil leaves
30 grams grated parmesan cheese
10 grams grated pecorino cheese, 5 grams pine nuts
¼ clove of garlic , salt and pepper
E.V.O. Oil a coffee cup
½ potato
8 cherry tomatoes

How it works:
Boil water for pasta with ½ potato peeled and cut into cubes. Grill the tomatoes in the oven with a drop of oil, a pinch of salt and pepper, to soften and set aside.
Combine basil leaves, parmesan, pecorino, garlic, pine nuts and e.v.o. oil in a blender ,until becomes a cream.
Cook the pasta (set aside a ladle of cooking water) and drain “al dente” (with all the potatoes). In a pan heat a little oil with the tomatoes, add the pesto, pasta (with crushed potato) and the ladle of cooking water. Mix all at high heat for 2 minutes and serve.

4 comments to The last jar

  • Lorna

    Now that’s an interesting twist, how often do you use potato in the cooking of pasta? I have never heard of that before. I understand that it would help thicken the sauce. The dice of potato must be small so that it will cook in the same time as the pasta. I purchased some hand made pesto at a supermarket in London about two weeks ago. It was revolting. I don’t know how they managed to get it so wrong. If you are now planting this seasons herbs, I am guessing the weather is Spring like in Umbria. Lucky you.

  • lara

    but after do you mix the potatoes with the pasta or you leave them?

  • You have to leave it, is very important to finely chop the patato, so once you drained the pasta, the potato becomes a cream.

  • catering hertfordshire

    Wow neat……. Thouroughly liked reading through your posting. Be interesting to find out how this advances, will take a note of your blog page and keep a look out for any updates. Keep up the nice work. Bye for now

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