difficulty
Bassa
preparation
15 Min
cooking
15 Min
servings for
4
products
ingredients
- Straccetti di pasta profumati al limone
- Pesto cetarese
- Pomodorini
- Olio extravergine di oliva
- Colatura di alici
products
Preparation
Drop the lemon-infused pasta strips into unsalted boiling water.
In a pan, heat the Cetara-style pesto and add some pasta cooking water to loosen the sauce.
When the pasta is al dente, toss in the pan with the Cetara pesto. Finish by garnishing with cherry tomatoes sautéed in a pan with oil and colatura di alici, and a basil leaf.
Recipe by chef Francesco Tammaro of Ristorante San Pietro di Cetara, exclusively for Delfino Battista.
