Fettuccine with Sun-Dried Tomato Pesto

Fettuccine with sun-dried tomato pesto is a tasty and colorful dish that brings Mediterranean flavors with an all-Italian touch. Here’s how you can prepare it.

Ingredients

• 320 g of fettuccine
• 150 g of sun-dried tomatoes in oil
• 30 g of pine nuts
• 1 clove of garlic
• 50 g of grated Parmesan cheese
• A few leaves of fresh basil
• Extra virgin olive oil (as needed)
• Salt and pepper (as needed)
• (Optional) A sprig of fresh parsley to garnish
• (Optional) Some black olives for an added flavor contrast

Preparation

1. Start with the pesto. Take the sun-dried tomatoes and drain them from the preservation oil. Put them in a blender along with the pine nuts, the garlic clove (cored, to make it more digestible), a few basil leaves, the Parmesan, a pinch of salt and pepper, and a drizzle of extra virgin olive oil.
2. Blend all the ingredients until you get a smooth cream. If necessary, add more oil in a thin stream to reach the desired consistency of the pesto.
3. Bring a pot of salted water to a boil and cook the fettuccine al dente, following the instructions on the package. Drain them, reserving some of the cooking water.
4. Pour the fettuccine into a large bowl and add the sun-dried tomato pesto. If the pesto is too thick, add some of the pasta cooking water to thin it out. Mix well to blend.
5. Serve the fettuccine hot, garnishing with chopped parsley and chopped black olives if you wish.

Curiosity

Sun-dried tomato is a natural preservative typical of the Mediterranean tradition, particularly in Southern Italy. Thanks to dehydration, the tomato concentrates its flavor and becomes a true delicacy, used in various Italian dishes, both as a main ingredient and as a condiment. In the case of pestos, sun-dried tomatoes contribute a richness of taste that pairs well with pasta.