Spaghetti al Sugo and Pesto

Spaghetti al sugo is perhaps the main mass among all, not to be the hottest or the most requested, but certainly the most traditional. I'm not really a fan, because I think a waste to make a tomato juice and place on top of noodles. The taste of tomato is the essence of the dish. So in my version, I used tomatoes in pieces, where you can really appreciate the taste of them. Always heard that tomatoes and basil are best friends. I decided to make a pesto sauce to mix and test if they really match. It is not necessary in the recipe, but it was very good and gave a special touch to the dish.

Let the recipe for 4 people:
250g Spaghetti
1.5 kg ripe tomatoes
1 onion
2 tablespoons olive oil
Salt to taste



For the sauce, place all the tomatoes on a baking sheet and bake for 1 hour, 180ºC. This will make all the acidity of tomato short, leaving a somewhat sweetish taste. It will also help greatly in removing the skin.

After is baked let it cool down and remove the pith and skin from the tomatoes. Coarsely cut with a knife so you have medium sized pieces. In a pan place the olive oil and chopped onion, diced small. When she turns transparent place the tomatoes and salt to taste.Cook a little until half the water evaporates.



Pesto
30g basil (preferably single sheet)
30g grated parmesan cheese
30g ground almonds
Salt to taste
100 ml good quality olive oil



Beat all ingredients in blender until smooth. Place the olive oil slowly because the measure is not 100% accurate. It may be that you need to put a little more than 100 ml. Another secret is to not let the blender running long. You have to turning slowly.



Put water in a saucepan and heat to boil. Place the noodles and follow the instructions for cooking time.

Remove water, place the tomato sauce on top and then a good spoonful of pesto.



Bon Appetit!