Cherry tomato & courgette linguine or Pesto linguine?

Even if you feel lazy to cook, you can still treat yourself and your beloved ones with these two yummy pasta dishes you can prepare in no time.

Pasta dishes are an all-time classic!

Juicy sweet cherry tomatoes burst open in warm olive oil together with refreshing courgettes, create a luxuriously silky sauce that comes together in minutes.

INGREDIENTS

for the cherry tomatoes sauce

• 1/4 cup extra-virgin olive oil

• 1/2 kg cherry tomatoes, halved

• 4 courgettes cut in sticks

• 1 onion finely chopped

• 1 large garlic clove, minced

• 3 tbs dry basil

• Salt and freshly ground pepper

Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, extra virgin olive oil, and salt and pepper.

for the pesto sauce

• 2 cups fresh basil leaves

• 1/2 cup extra virgin olive oil

• 1/3 cup pine nuts

• 2 garlic cloves, minced (about 2 tsp)

• 1/4 tsp salt, more to taste

• 1/8 tsp freshly ground black pepper, more to taste

INSTRUCTIONS

for the cherry tomatoes & courgettes sauce

• In a large non-stick pan over high heat, soften the onion and garlic in the olive oil for about 3-4 minutes

• Add the courgettes and cook for 5 more minutes

• Add the cherry tomatoes and cook for further five minutes

• Season with salt, dry basil and pepper. Set aside

for the pesto sauce

• Pulse basil and pine nuts in a food processor

• Add the garlic and pulse several times more

• While the food processor is running, slowly add the olive oil in a steady small stream

• Stir in salt and freshly ground black pepper, add more to taste, Set aside

Meanwhile...

• In a large pot of salted boiling water, cook the linguine al dente

• Set aside 1 cup (250 ml) of the cooking water for the sauce

• Drain the pasta

Assemble the pasta

• Prepare two non-stick pans over medium heat and put half of the cooked pasta in each pan adding 50ml of the cooking water

• Add the sauce stirring gently

• Add some of the reserved cooking water, if needed

• Adjust the seasoning

Tips:
Top with parmesan and basil if you prefer a more vibrant flavour