Pasta San Babila is a tasty first course, easy to make.
It’s a dish created by Gennaro D’Avanzo, one of the greatest Italian theater art directors. On the occasion of a play by Raffaele Viviani staged at the Teatro San Babila in Milan, directed by him for 35 years, which had achieved particular success, driven by enthusiasm, D’Avanzo invited the entire company to dinner at his house and improvised this dish that combines Neapolitan and Milanese flavors. It is a dish seasoned with fresh basil pesto combined with a spicy and fragrant tomato sauce, a rich tasting combination perfect for everyday lunch or dinner.
Read on to learn how to make Pasta San Babila with the easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 14 oz pasta (spaghetti, penne, tubettoni, etc. according to your taste)
- 1 cup tomato puree
- 2 oz fresh basil
- 1.75 oz Parmesan (grated)
- 1.75 oz Pecorino (grated)
- 2.75 oz pine nuts
- 2 cloves garlic
- Half glass white wine
- thyme
- chives
- chili pepper (optional)
- extra virgin olive oil
- salt
Preparing Pasta San Babila
Clean the basil leaves with damp kitchen paper.
Put them in the blender with peeled garlic cloves and a pinch of salt and blend until smooth, then add the pine nuts, blend and add the grated cheeses and a drizzle of extra virgin olive oil, continuing to blend until you get a creamy consistency.Set aside.
In a large pan, heat a drizzle of oil with some thyme and a bit of chives and chopped chili pepper if you decide to use it.
Add the tomato puree and cook for about ten minutes, then deglaze with the wine and let it cook for another five minutes.Add the basil mixture, stir and turn off the heat.
Cook the pasta al dente in plenty of salted water, drain it and toss it in the pan with the prepared sauce.
Serve your Pasta San Babila hot immediately.
Notes
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