Joshua Levy's Creamy Pomodoro Pesto Pasta Recipe
“Savor the exquisite flavors of Joshua Levy’s Creamy Pomodoro Pesto Pasta, a culinary classic that combines the richness of pomodoro sauce with the vibrancy of basil pesto.”
Joshua Levy’s Creamy Pomodoro Pesto Pasta RECIPE
Makes: 1-2 Servings (Depending on size)
Ingredients
Pasta
100g ‘Champagne Valley’ Flour
1 Large “Midland’s Egg”
1/2 Tbsp Extra Virgin Olive Oil
1/2 tsp Oryx Salt
Pomodoro Sauce
400g Canned Tomatoes (Net Weight)
40g Thinly Diced Onions
2 Tbsp Extra Virgin Olive Oil
1 1/2 Garlic Cloves Diced (Around 6g)
2g Fresh Basil Leaves
2 Bay Leaves
Pesto
5g Pine Nuts (Almonds are also viable)
25g Fresh Basil Leaves
25g Grated Parmesan Cheese
40ml Extra Virgin Olive Oil
1/2 Garlic Clove Diced
Tomatoes
100g Cherry Tomatoes
2 Tbsp Extra Virgin Olive Oil
1/6 Cup Balsamic Vinegar
Sauce
1/2 Garlic Clove Diced
1/3 Cups of Balsamic Vinegar
2/3 Cups Millac Gold Cream
2g Fresh Rocket
50g Feta Cheese
Method:
Pasta Dough:
Step 1: In a mixing bowl, combine the 100g of all-purpose flour with the 1 large Midlands egg, 1/2 tablespoon of the olive oil, and 1/2 teaspoon of salt.
Step 2: Mix the ingredients until a dough forms.
Step 3: Transfer the dough to a clean, lightly floured, surface and knead it until smooth, about 5-7 minutes.
Step 4: Cover the dough with a clean kitchen towel or plastic wrap and let it rest in the fridge for about 30 minutes.
Step 5: After resting, the dough is ready to be rolled and cut according to your preference; I like Tagliatelle and Fettuccine.
Step 6: Roll out the dough with a rolling pin until flat enough to feed into a pasta machine.
Step 7: Start rolling it through the machine on the lowest setting 3-4 times and then roll it through twice on each higher setting until at your desired thickness (I suggest once you can just see your hand through the dough as you pull it out as every pasta machine is slightly different)
Step 8: Once at desired Thickness cut using the machine or your hand.
Step 9: Once cut I suggest lightly dusting with flour to prevent it from sticking to itself too much.
Pomodoro Sauce:
Step 1: Empty the can of tomatoes, with their liquid, into a blender and liquidise until a smooth consistency.
Step 2: Heat 2 tablespoons of olive oil in a saucepan over medium heat.
Step 3: Add the thinly diced onions and 6g of minced or chopped garlic to the saucepan. Cook until the onions are gorgeous and golden and the garlic is fragrant, stir occasionally.
Step 4: Pour in the blended canned tomatoes.
Step 5: Add 2g of fresh basil leaves and 2 bay leaves to the saucepan.
Step 6: Bring the mixture to a simmer on medium heat, then reduce the heat to low. Let the sauce simmer gently for about 20-25 minutes, stirring occasionally, until it thickens slightly and the flavours meld together.
Step 7: Once the sauce reaches your desired consistency, remove the bay leaves.
Step 8: Taste the sauce and adjust seasoning with salt and pepper if needed.
Step 9: Once at desired seasoning put the sauce back into the blender and once again liquidise until a smooth consistency.
Step 10: Once you are happy with the consistency add it to a new saucepan off the heat.
Basil Pesto:
Step 1: Place the 25g of fresh basil leaves, 5g of pine nuts (or almonds), 25g of grated parmesan cheese, and 1/2 clove of roughly diced garlic into a blender or food processor.
Step 2: Pulse the ingredients a few times to begin breaking them down.
Step 3: With the blender running, slowly drizzle in 40ml of olive oil until the mixture comes together into a smooth paste. You may need to stop and scrape down the sides of the blender occasionally to ensure all ingredients are well incorporated.
Step 4: Once the pesto reaches a smooth consistency and looks like one mainly uniform colour of green. Taste and adjust seasoning as needed. You can add more olive oil if you prefer a thinner consistency, or more cheese for a richer flavour.
Step 5: Transfer the basil pesto to the saucepan with the Pomodoro Sauce.
Cherry Tomatoes:
Step 1: Rinse the 100g of cherry tomatoes under cold water and pat dry with a paper towel.
Step 2: Add 2 Tbsp of the Olive Oil and about 1/6 cup of Balsamic Vinegar to a small pot on low heat. (Add more Balsamic Vinegar if it does not coat the bottom of the pot comfortably) Add the cherry tomatoes as well.
Step 3: Cook them on low heat until the tomatoes are soft and tender and the skins have split. Once cooked, take the pot off of the heat and leave aside.
Finish off Sauce:
Step 1: Put the saucepan with the Pomodoro and Pesto onto medium heat and add 1/2 a garlic clove roughly diced. Slowly stir until it warms up and the pesto is well incorporated to the pomodoro sauce.
Step 2: Once mixed thoroughly add 1/3 cup of Balsamic Vinegar and stir gently until also well incorporated.
Step 3: Add the 2/3 cups of Milling Gold Cream and 2g of fresh rocket to the sauce and put down onto low heat, stirring gently and tasting with salt and pepper to season.
Step 4: Leave on low heat while you cook the pasta, making sure it doesn’t burn by stirring occasionally
Cook Pasta:
Step 1: Bring a medium to large pot of heavily salted water to a rolling boil.
Step 2: Carefully add the fresh pasta we cut earlier to the boiling water.
Step 3: Cook the pasta for only 1 minute, stirring gently to prevent sticking.
Step 4: Once cooked, use a slotted spoon or pasta fork to remove the pasta from the boiling water and add it directly to the saucepan with the sauce on low heat and stir in the pasta incorporating it and ensuring it is well coated with the sauce.
Final Plating:
Step 1: Add the desired amount of pasta with the sauce to your plate or bowl, making sure to get some of the fresh rocket in there as well.
Step 2: Take 25g to 50g, depending on the serving size chosen, of the feta and gently crumble all over the top of the pasta.
Step 3: Place the desired amount of cherry tomatoes from the pot directly onto the pasta. You may also drizzle some of the olive oil and balsamic vinegar mixture from the pot onto the pasta if you would like.
Step 4: Serve and Enjoy!