Underwire macaroni with almond pesto


  • 320 g of underwire macaroni
  • 150 g of basil
  • 1 clove of garlic
  • 50 g of pitted black olives
  • 50 g of pitted green olives
  • 100 g of hard ricotta
  • 150 g of peeled and toasted almonds
  • 300 g of peeled and seeded red tomatoes
  • 50g of Parmesan cheese
  • 200gr of extra virgin olive oil
  • Salt and pepper

Blend the basil, add the garlic, toasted almonds, peeled and seeded red tomatoes, pitted black olives and capers. Blend well with oil, put everything in a bowl and add the Parmesan. Finally, season with salt and pepper. Add the ricotta to the mixture.
Cook the pasta al dente in a saucepan with boiling salted water, drain it and dress it with a few spoonfuls of pesto. Mix well and distribute on plates. Garnish with slices of hard ricotta and basil leaves.

Recipe proposed by Chef Giorgio Gianni of the Locanda degli Angeli website in
Via Cesare Battisti, 22 - Cassano Murge (Ba)


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