Bucatini with outer space sugo

Name: Bucatini with outer space sugo
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 g Pine nuts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g yellow cherry tomatoes; 400 g red cherry tomatoes; 2-3 Garlic cloves; 40 g Capers (glass); 6 TABLESPOONS Olive oil; 500 g Pasta (e.g. bucatini); 60 g Parmesan (piece); 0,5 Bundle Basil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

Cooking has been removed from the script for the refreshing summer sauce - simply not necessary with the star qualities of cherry tomatoes (a. k. a. cherry tomatoes). Only the pasta is simmering in the prop, while Parmesan and basil are waiting in the mask

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

40 g Pine nuts
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g yellow cherry tomatoes
400 g red cherry tomatoes
2-3 Garlic cloves
40 g Capers (glass)
6 TABLESPOONS Olive oil
500 g Pasta (e.g. bucatini)
60 g Parmesan (piece)
0,5 Bundle Basil

Directions

1
Roast the pine nuts in a pan without fat until golden brown and take them out. Bring 4-5 l salted water (1 teaspoon salt per litre) to the boil. Wash and halve the cherry tomatoes. Peel garlic and chop finely. Mix the prepared ingredients, capers and olive oil, crushing the cherry tomatoes a little. Season the sauce with salt and pepper.
2
Add the noodles to the boiling salted water and cook according to the instructions on the packet. Grate the parmesan finely. Wash the basil, shake dry and pluck off the leaves.
3
Drain the pasta, mix with the cold sauce and basil. Serve immediately and sprinkle with parmesan.