Pasta Rosso

Method

1. 1

   Cook 400 g pasta. Chop 1 yellow onion, press 3 garlic cloves and fry until soft with a little lemon juice and salt. Chop 250 g tomatoes and fry with the onion for 8 min with cayenne pepper, oregano, salt and pepper to bring out the flavour of the tomatoes.

2. 2

   Pour in 5 dl crème fraîche and let the sauce simmer uncovered for 15 min.

3. 3

   Fold in 150 g pesto rosso, mix and let the sauce simmer gently for 5–8 min.

4. 4

   Take ½ dl pasta water and add it to the sauce. Drain the pasta and add it to the sauce. Grate in some parmesan and stir for a minute.

5. 5

   Serve with grated parmesan on top.