A light, easy and original dish packed with nutrients that you can rustle up in a trice.
Pasta with tomato and cashew nuts
- 400 g penne Borges
- 300 g pureed fresh tomato
- 2 soupspoonfuls of Borges extra-virgin olive oil
- 100 g cashew nuts
- 8 fresh basil leaves
Step by step
Boil the pasta following the instructions on the packet.
Mix the pureed fresh tomato, cashew nuts and basil leaves in a bowl and add salt and pepper to taste (you can also add a pinch of sugar to cut the acidity of the tomatoes if necessary).
Warm the extra-virgin olive oil in a saucepan. Add the tomato mixture and cook over a low heat for 15 minutes.
Mix the sauce with the pasta and top off with a sprinkling of Parmesan cheese and a couple of basil leaves for a dash of color.