Chitarrina abruzzese with red pesto

Ingredients for 4 people
350 g di Chitarrina abruzzese all'uovo
1 tbsp Extra Virgin Olive Oil
4 tbsp Tomato passata
150 g pesto genovese
1 dry hot chilli
grated parmesan to taste
salt to taste

Cook the pasta al dente in a saucepan with plenty of salted water. In the meanwhile in a large saucepan heat the oil and the chilly; after a few minutes add the tomato sauce and stir well with a wooden spoon. Once flavoured, remove the chilly and add the pesto genovese; stir again with a wooden spoon to fold in the ingredients, and after 5 minutes remove from the heat. Drain the pasta and mix it with the sauce and with a lot of parmesan.

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