Durum-wheat linguine with pesto and chopped tomatoes

Durum-wheat pasta with pesto 02

ingredients (4/6 people)

  • 200 g (1 jar) basil pesto
  • (1 jar) coarsely chopped tomatoes
  • 500 g (1 pack) 1800 Pregiata Dimora linguine
  • 3 dessertspoons of extra virgin olive oil
  • Salt
  • 4 fresh basil leaves


Put the 1800 Pregiata Dimora tomato sauce in a frying pan with a pinch of salt and as much oil as you like. Cook for a few minutes over a medium heat.



Meanwhile, put the 1800 Pregiata Dimora Durum Wheat Cappelli linguine to boil in salted water. Drain the pasta, carefully following the cooking times and pour it into the frying pan. Toss the 1800 Pregiata Dimora Durum Wheat Cappelli linguine in the tomato sauce.



Take the pan off the heat and stir in the 200 g of basil pesto. When the pasta is an even colour, serve the linguine with pesto and 1800 Pregiata Dimora tomato, adding a fresh basil leaf as garnish.

linguine pesto - grano duro cappelli 04