Calamarata Pesto Pasta
Calamarata is a kind of thick ring pasta. It originates from Naples (Napoli) in the South of Italy. Any small style pasta can be used for this dish.
Serves 6 hungry persons.
1⁄2 pound (1⁄2 box) calamarata pasta
1 tablespoon olive oil
2 teaspoons chopped garlic
1 cup roasted peppers, sliced
400g tin 5 bean mix
1⁄4 cup dry white wine (optional)
3⁄4 cup pesto
1⁄4 cup roughly chopped parsley
Salt and pepper to taste
1 tablespoon unsalted butter
1. Bring a pot of salted water to boil; cook the pasta until al dente (still a little
chewy), drain it, but save a cup of the cooking water for later. Toss the pasta
with a drop of olive oil; set aside.
2. Combine the olive oil and chopped garlic. Heat a large skillet for 1 minute
over medium heat. Add the garlic oil; sizzle for 15 seconds, then add the
roasted peppers and green beans. Sauté for 3 minutes; add the wine.
3. Cook 1 minute until alcohol has evaporated. Add 1⁄2 cup pesto; stir. Add the
cooked pasta, parsley, salt and pepper, and butter; simmer until heated
through, adding a few drops of the reserved pasta water to make it saucy.
4. Remove from heat; toss with Parmesan cheese. Serve with lemon wedges
and a little extra pesto on the side.
If you like this, there is more...