Paccheri with Olive Pesto and Cherry Tomatoes

Name: Paccheri with Olive Pesto and Cherry Tomatoes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 320 g of Paccheri; 300 g of Cherry tomatoes; 300 g of Olives; 100 g of Extra Virgin Olive Oil; 1 clove of Garlic; 60 g of Almonds; to taste of Salt

If you're looking for a simple and quick first course, perfect for any occasion and suitable for vegans too, then Paccheri with Olive Pesto and Cherry Tomatoes is the recipe for you.

Recipe Paccheri with Olive Pesto and Cherry Tomatoes

Difficulty Easy
Preparation 5 minutes
Cooking 10 minutes
Servings for Serves 4

Often, to make a simple dish more refined and unique, it is enough to choose particular pasta shapes, such as Paccheri. If you then add an unusual condiment like the one we propose, rest assured that you will make a great impression: Paccheri with Olive Pesto and Cherry Tomatoes will indeed win everyone over.

The taste of Summer is distinctly perceived in this combination, which is both fresh and rich at the same time, achieved by pairing two iconic flavors of Mediterranean cuisine: Olives and Cherry Tomatoes. The Olive Pesto Recipe is disarmingly simple and is made by simply blending Green Olives with Almonds, Olive Oil, and Garlic. The result is one of the best vegan recipes ever, perfect for seasoning pasta or spreading on crostini.

Among other Recipes with Olives, we recommend trying the Olive all’Ascolana with the Original Traditional Recipe, the Pasta with Moscardini and Olives, or the tasty Green Olive Paté.

Ingredients for Serves 4

320 g of Paccheri
300 g of Cherry tomatoes
300 g of Olives
100 g of Extra Virgin Olive Oil
1 clove of Garlic
60 g of Almonds
to taste of Salt

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Method

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To prepare Paccheri with Olive Pesto and Cherry Tomatoes, start by cooking the pasta in plenty of salted water according to the package instructions.
Wash the cherry tomatoes, cut them in half, and place them in a large pan with a drizzle of olive oil and a pinch of salt. Cook them for 5 minutes until tender but not mushy.
Meanwhile, prepare the olive pesto. Transfer the olives to a food processor, setting aside a few for the final garnish. Add the almonds, olive oil, salt, and the garlic clove, then blend until you achieve a creamy and smooth consistency.
Once the paccheri pasta is ready, drain it and toss it in the pan with the cherry tomatoes. Turn off the heat, add the olive pesto and the reserved olives, then mix well.
Plate the Paccheri with Olive Pesto and Cherry Tomatoes and serve immediately, garnishing with fresh basil leaves if desired. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

To make the Olive Pesto even more flavorful, you can add fresh herbs such as Basil, Marjoram, Oregano, and Thyme.

Tips

You can get ahead with dish preparation by cooking the cherry tomatoes in advance and storing the olive pesto in the refrigerator until needed.

Storage

The Pasta with Cherry Tomatoes and Olive Pesto can be stored in an airtight container in the refrigerator for 2-3 days. You can reheat it in a pan or microwave before serving. The olive pesto can be frozen in portioned jars for over a month.