Ingredients for 4:
-320 grams of spaghetti or bigoli
- a bunch of colored rave herbs
- 4 tablespoons of tomato sauce
- 1 minced garlic clove
- extra virgin olive oil, salt, black pepper
Wash the herbs and cut into about 4 cm. Keep aside a few pieces of stem, which will serve to decorate the dish raw.
Bring plenty of salted water to a boil in a high-edged pot.
In a non-stick pan cook over high heat for 10 minutes together with 2 tablespoons of extra virgin olive oil, a pinch of salt, tomato sauce, minced garlic, a pinch of salt.
Blend the sauce with an immersion blender, then put it back on the fire to evaporate the excess water (if there is any). Drain the spaghetti and mix with the pesto.
Serve warm, with stems cut into julienne as decoration.