Hello friends, today I propose these delicious orecchiette with tomato pesto, Taggiasca olives, and tuna to prepare in advance and enjoy cold as a pasta salad or even as a hot main dish. The tomato pesto is really quick and easy to make and can also be prepared in advance. I assure you it’s delicious even enjoyed on bruschetta or useful for seasoning rice, barley, couscous. Below you will find the recipe..
- Difficulty: Very Easy
- Cost: Inexpensive
- Portions: For 3-4 people
- Cuisine: Italian
Ingredients for Orecchiette with Tomato Pesto, Taggiasca Olives, and Tuna
- 7 oz cow's milk ricotta (Or fresh spreadable cheese)
- 15 Fresh basil leaves
- 2.1 oz almonds with skin or without
- 8.8 oz cherry tomatoes
- 2.8 oz Taggiasca olives
- to taste extra virgin olive oil
- 2 teaspoons pickled capers (Or in oil)
- to taste fine salt
- 5.6 oz tuna in oil (Or swordfish)
- 12.3 oz orecchiette (Or any other pasta shape)
Tools
- 1 Food processor
- 1 Bowl
- 1 Saucepan
Steps for Orecchiette with Tomato Pesto, Taggiasca Olives, and Tuna
To make these delicious orecchiette with tomato pesto, Taggiasca olives, and tuna, first prepare the tomato pesto in advance. In a food processor or blender, add the previously washed cherry tomatoes, basil leaves, ricotta, olives, and capers and blend. Add salt, extra virgin olive oil to taste, and almonds and blend again. Once the pesto is ready, place it in the fridge.
In a saucepan, cook the orecchiette in salted hot water, drain them into a large bowl and set aside. Let the pasta cool, stirring occasionally for 15 minutes, then pour in the previously prepared pesto and the drained tuna and mix thoroughly. Here is the pasta salad ready. If you prefer to enjoy it hot, simply heat the tomato pesto in a pan for about ten minutes and then season the pasta.
Serve the orecchiette with tomato pesto on serving plates and decorate the surface with fresh basil leaves.
STORAGE, TIPS AND NOTES
The orecchiette with tomato pesto, Taggiasca olives, and tuna can be enjoyed both hot and cold. If you like, you can replace ricotta with fresh spreadable cheese, Taggiasca olives with green or black olives, and cherry tomatoes with confit or dried tomatoes.
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