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Pasta with tomato and cashew nuts

30 min


4 persons




0 / 5 (0 votes)


Pasta con tomate y anacardos servida en una sartén con hojas de albahaca

A light, easy and original dish packed with nutrients that you can rustle up in a trice.


  • 400 g penne Borges
  • 300 g pureed fresh tomato
  • 2 soupspoonfuls of Borges extra-virgin olive oil
  • 100 g Borges cashew nuts
  • 8 fresh basil leaves

Extra Virgin Olive Oil

Penne rigate

Step by step

  1. Step 1

    Boil the pasta following the instructions on the packet.

  2. Step 2

    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).

  3. Step 3

    Warm the extra-virgin olive oil in a saucepan. Add the tomato mixture and cook over a low heat for 15 minutes.

  4. Step 4

    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.

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