Sun-Dried Tomato Pesto Pasta

Sun-Dried Tomatoes in Oil

Ingredients:

• 6.6 lbs (3 kg) tomatoes
• Salt to taste
• Sugar to taste
• 5-6 basil leaves
• 1 garlic clove
• Extra virgin olive oil to taste

Instructions:

1. Cut the tomatoes in half and season with a pinch of salt and sugar.
2. Bake at 210°F (100°C) for about 10 hours until dry.
3. Sterilize the jars.
4. Place the dried tomatoes in the jars with basil and garlic.
5. Cover with extra virgin olive oil and seal the jars.
   
   
   

Sun-Dried Tomato Pesto

Ingredients:

• 7 oz (200 g) sun-dried tomatoes in oil
• 1/3 cup (50 g) almonds
• 1/2 cup (50 g) grated Parmesan cheese
• 1 tablespoon ricotta
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste

Instructions:

1. Blend the sun-dried tomatoes with the almonds, Parmesan cheese, and ricotta.
2. Adjust with salt and pepper.
3. Add extra virgin olive oil until the desired consistency is reached.
   
   
   

Pasta with Sun-Dried Tomato Pesto and Buffalo Cream

Ingredients:

• 14 oz (400 g) pasta
• Sun-dried tomato pesto (see above)
• Buffalo cream (made by blending buffalo mozzarella)

Instructions:

1. Cook the pasta in plenty of salted water.
2. Drain the pasta and sauté it in a pan with the sun-dried tomato pesto.
3. Serve the pasta topped with a drizzle of buffalo cream.