Robo-Prep!

Tonnarelli with Roast Tomatoes and Pesto Genovese!
Ingredients:
• 2 cloves garlic, chopped
• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons white wine
• 2 tablespoons finely chopped basil
• ½ teaspoon sugar
• ½ teaspoon chili flakes
• 300g tonnarelli pasta
• 2 tablespoons pesto Genovese
• Parmigiano Reggiano cheese
• Salt and pepper to taste

Instructions:
1. Preheat the oven to 200C and place the tomatoes in an ovenproof dish.
2. Drizzle the tomatoes with olive oil and roasted for 15 minutes.
3. In a separate pan, add the garlic and cook for 1 minute until fragrant.
4. Add the white wine, bring to a boil, then turn down the heat and add the chilli flakes and sugar, stirring.
5. Add the tomatoes, basil and season with salt and pepper to taste. Simmer for 3 minutes.
6. Boil the tonnarelli pasta according to the packet instructions.
7. Drain the pasta and return to the pot.
8. Add the roasted tomato mixture to the pasta and toss.
9. Add the pesto Genovese and stir.
10. Serve the pasta in individual dishes and top with the Parmigiano Reggiano cheese.

Nutrition:
Calories 433, Total Fat 11.5g, Saturated Fat 3.4g, Cholesterol 24mg, Sodium 630mg, Total Carbohydrates 67.3g, Dietary Fiber 6.3g, Total Sugars 6.8g, Protein 14.6g.

Wine Pairing: A light, dry white Burgundy such as Chablis would pair perfectly with this Tonnarelli pasta.

Descriptive Paragraph:

Tonnarelli with Roast Tomatoes and Pesto Genovese

History of Tonnarelli Pasta

Tonnarelli pasta is a traditional Italian pasta originating from the coastal city of Rome in the central Italian region of Lazio. It is a thick, square spaghetti-like pasta made with only durum wheat semolina and water. Tonnarelli is traditionally served with seafood dishes, and is often the body of Roman-style seafood pasta dishes, such as those involving Calamari and Shrimp. Tonnarelli pasta is also popularly served with classic pasta dishes, such as Carbonara, Amatriciana, Cacio and Pepe. The thick, square shape of the Tonnarelli holds any type of sauce well, from heavier cream sauces and tomato sauces as well as lighter pesto sauces.

Tonnarelli with Roast Tomatoes and Pesto Genovese

One of the most classic and beloved pasta dishes made with Tonnarelli is the Italian regional favorite, Tonnarelli with Roast Tomatoes and Pesto Genovese. The traditional recipe involves roasting tomatoes in the oven and creating a simple, yet flavorful, pesto Genovese to drizzle over the cooked Tonnarelli. This dish is popular in many regions of Italy, from the Mediterranean coastal city of Naples to the hills of Tuscany. The roasted tomatoes bring a flavorful, slightly sweet and savory taste to the dish, while the pesto elevates it with its herbal, traditionally pine nut-based flavor.

Substitutable Ingredients for Tonnarelli with Roast Tomatoes and Pesto Genovese

This dish can also be combined with other ingredients to create savory, flavorful variations. Other vegetables, such as cauliflower, broccoli or eggplant, can be added to the roasted tomatoes to make the dish heartier. Furthermore, traditional pesto cna be substituted with the classic Italian tomatoes and basil sauce, or different herb combos that can add a unique complexity to the dish. Finally, the pine nuts in the pest can be swapped with other nuts and seeds, such as pumpkin seeds and almond, to play into different flavor profiles.

Interesting Facts About Tonnarelli Pasta

Tonnarelli was originally called “maccheroni alla chitarra” (literally translated as “guitar-style macaroni”) due to its shape resembling the strings of a guitar. Although Tonnarelli is widely used in pasta dishes throughout Italy, it is not as popular as other types of pasta found around the country. The thick texture of the Tonnarelli allows it to absorb flavors effectively, which is why it is most often used in cream sauces, seafood dishes, and pesto-based dishes.

Links to Tonnarelli:

Tonnarelli on Wikipedia

Tonnarelli with Roast Tomatoes and Pesto Genovese recipe