Ingredients for 5 people:400 g rice Fettucine1 jar Pesto pesto (180 g)200 g cherry or date tomatoes (small, firm and ripe) a few fresh basil leaves1 knob aged pecorino cheese (for grating)
A quick recipe that’s invaluable in summer, because it’s also delicious served cold: everyone loves it, even those who have problems with gluten.
Wash and dry 150 g of the tomatoes; slice them thinly and put them to one side. When the water for the pasta – which needs to be plenty – begins to boil, add some salt (if you’re using La Vialla’s pesto, only add a little salt), drop the remaining tomatoes in whole and, straight afterwards, the pasta.
As soon as the water returns to the boil, use a perforated spoon to remove the tomatoes and then squash them, with a fork, in the bowl you’ll use to dress the pasta; add the slices of raw tomato, a few basil leaves and the pesto.
Strain the Fettuccine when they’re “al dente” (it’ll take 5 minutes) and – while still in the colander – pour a glass of cold water over them. Make sure they are well drained and tip them into the bowl with the dressing. Give them a good stir, add a little more basil and… take them to the table!
A grating of cheese, for those who like it, goes perfectly with this dish.