Trofie al Pesto di Peperoni e Olive Taggiasche
This is a recipe directly from the beautiful land of Liguria; it is a variation of the Trofie alla Genovese (with Basil Pesto and steamed potatoes), featuring another great product from the region, the tiny Taggiasca olives. Easy and tasty, just how we like it!
Trofie al Pesto di Peperoni e Olive Taggiasche
Step 1
Boil salted water in a big pot and toss the Trofie in. Follow the cooking time printed on your pasta; Anfosso’s Trofie have an 18 minutes cooking time for “al dente”. Then drain the pasta.
Step 2
Sautee a shallot with some extra virgin olive olive oil in a iron skillet; toss in trofie with a jar of red pepper pesto and ½ cup of Taggiasca Olives. Add red pepper flakes until desired spice is reached.
Step 3
Garnish your pasta with Romano Cheese on top.
ENJOY!
Ingredients (4 ppl)
1 lb Trofie
200 gr Red Pepper Pesto
½ cup Taggiasca Olive
EVOO, red pepper flakes, pepper to taste
Suggested products for this recipe
By Anfosso
This regional pasta pairs perfectly with walnut or basil pesto. Hand-rolled then slowly air-dried, Trofie have a firm structure, high nutritional value, and five-star restaurant flavor!
By Anfosso
Since 1945, Anfosso has been producing extra virgin olive oil following the West Ligurian tradition. Liguria is one of Italy's smallest regions, located in the north west, it appears as a natural amphitheatre enclosed between the sea and the mountains with only a few acres of flat land opening out onto the coastal belt. Most Ligurian farmers have had to carve out terraces, held up by stone walls to be able to cultivate the land. This is why agricultural production is small but its quality and variety is often quite extraordinary.
