One of the things I love best about Italian cooking is its simplicity. Few ingredients are used and they are the freshest and best available. Andy and I traveled around a bit in the region known as Liguria, a collection of towns that rests along the Mediterranean to the northwest. The region produces fruity olive that we enjoyed on salad, drizzled over slices of bread and in their very famous pesto. In just about any restaurant, you can find pasta with fresh pesto made from this oil. We also discovered another regional specialty – pesto mixed with a tomato sauce and tossed with fresh noodles. We had several variations of this sauce and I’ve done my best to replicate it here. I served it over fresh egg linguine, but in Italy we had it with fat ribbons of handmade pappardelle. One word: incredible.
Preparation time: 20 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 4 (makes 2 cups of sauce)
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