Update:

This has just been awarded a nose worthy award at “Impressed by your Beauty!” View the flickr group here.

There’s a place in my home town in Melton called Ruby’s that makes a great Margherita base for their pasta. Although, this is not exactly the same, it’s pretty close! What’s unique about their margherita sauce is the pinenuts that’s blended into the sauce and fresh basil. I’ve been too impatient making this dish in the photo, but I’d recommend reducing the sauce a little before mixing and serving.

This recipe also benefits from being a very easy dish to make. It requires only to blend all the ingredients and simmer down the sauce before mixing with the pasta.

To veganize this dish:

• Swap the Grana Padano with some crumbled tofu and nutritional yeast flakes or just omit the cheese altogether!

Serves:

• Two

Ingredients:

• 2 serves of shell-type or curly pasta boiled and cooled.
• 1/2 handful fresh basil
• 1 can of tomatoes
• 2 tbs pinenuts
• 60 grams grana padano
• 1 tbs olive oil
• 1 tsp garlic mince
• pinch grated pepper
• pinch salt
• pinch sugar

Instructions:

1. Place all the ingredients into the blender and mince right down.
2. Pour into a pot and reduce down till the sauce thickens.
3. Season to your taste and mix in the pasta before serving.