Sun-dried Tomato Pesto

 

Basil pesto has its exquisite herbaceous appeal however sun-dried tomato pesto or Pesto Rosso as it is known in most parts of Southern Italy, has a sumptuously sweet tangy flavour. This recipe has the addition of a few fresh oregano leaves to give a subtle herb hint and cashews were used instead of almonds or walnuts. Another breezy meal that is deliciously glorious and savoury, and even better the next day, if there are any leftovers.       

Sun-dried Tomato Pesto

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1/3 cup unsalted cashew pieces

2 large cloves of garlic, roughly chopped

1 cup lightly packed fresh basil leaves

1 cup julienne style sun-dried tomatoes

5 - 6 fresh oregano leaves 

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup extra olive oil

1/2 cup grated Parmigiano Reggiano cheese (not parmesan)

Using a food processor, chop the cashews and garlic together.

Add the basil leaves, sundried-tomatoes, oregano leaves and salt and pepper and blend together until finely chopped.

Keep the food processor running and slowly add the olive oil. Then add the Parmigiano cheese and blend until smooth. 

Store in an air tight container with a thin layer of olive oil on top to prevent browning. The pesto will keep in the refrigerator for about a week or freeze for up to 6 months. 

Notes: If you cannot find Parmigiano Reggiano cheese then use another cheese such as Pecorino Romano, Pecorino Sardo, Gana Padano or Parmesan. You can substitute the cashews with almonds. If you have whole sun-dried tomatoes I recommend to roughly chop them a bit before using them. 

Pasta Fagioli

 

Pasta Fagioli translates to pasta and beans. It's rustic and hearty and consists of tiny pasta, with creamy beans and a few tender vegetables stewed in a thick rich fragrant tomato broth. What sets this dish apart from minestrone soup is, its thickness and lack of vegetables. Some recipes have regional variants with ingredients however beans and tiny pasta remain the key ingredients of this generous and abundant dish. 

Pasta Fagioli

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Serves 8

2 tablespoons olive oil, divided

1 pound minced beef

1 cup chopped onion

1 cup diced carrots (2 medium carrots)

1 cup diced celery (2 stalks)

5 cloves garlic, crushed

4 cups low sodium beef broth

1 can (796 ml) diced tomatoes

1 can (796 ml) crushed tomatoes

1 tablespoon cider vinegar, or any vinegar

1 teaspoon sugar

1 teaspoon salt

2 tablespoons dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

2 cups uncooked ditalini pasta

1 can (596 ml) red kidney beans, rinsed and drained

1 can (596 ml) cannellini beans, rinsed and drained

shredded Romano cheese, for serving

Prep the vegetables and beans as stated in the recipe.

Heat 1 tablespoon of olive oil in a large Dutch oven over medium high heat. Add the beef; cook for 5 minutes or until the beef has browned, stirring to break up meat. Using a slotted spoon carefully transfer the cooked beef to a medium bowl; set aside. Drain fat from Dutch oven. 

Heat remaining 1 tablespoon olive oil in same Dutch oven over medium-high heat. Add onion, carrots and celery; cook and stir 5 minutes or until vegetables are tender. Add the garlic; cook and stir 1 minute. Add the cooked beef, broth, tomatoes, tomato sauce, vinegar, sugar, salt, basil, oregano and thyme; bring to a boil. Reduce heat to medium-low; cover and simmer for 30 minutes.

Add the pasta, kidney beans and cannellini beans; cook over medium heat 10 minutes or until pasta is tender, stirring frequently. Ladle into bowls. Garnish with Romano cheese.

Notes: Substitute the cannellini beans with white kidney beans or borlotti beans or navy beans. The dried herbs for fresh herbs. Another small pasta for the ditalini pasta. For more heartiness and richness try adding slices of cooked sausage or spinach to the recipe.