Dive into the essence of Italian cuisine with our Linguine al Rosso Pesto with Mozzarella.
This dish combines simplicity and flavor, achieving a perfect harmony between fresh and authentic ingredients. Just like with this Trofie Al Rosso Pesto.
Ideal for a quick dinner or impressing your guests, this dish is a true homage to Italian culinary tradition.
Linguine al Rosso Pesto with Mozzarella is a delightful fusion that brings together the smooth texture of linguine pasta with the richness of rosso pesto, a variation of traditional pesto that incorporates sun-dried tomatoes for a deeper, more robust flavor.
The addition of chicken broth enhances the sauce’s complexity, while the melted mozzarella provides a creamy finish that ties everything together beautifully.
Perfect for any occasion, this recipe promises a satisfying and authentic Italian dining experience.
Linguine al Rosso Pesto With Mozzarella
9 ounces linguine
4 ounces rosso pesto sauce – Find recipe HERE
1 tablespoon tomato paste
1/2 cup chicken broth – Find recipe HERE
1/2 cup reserved pasta water
1/2 cup mozzarella cheese, shredded
Set an oven rack 6 inches from oven broiler. Turn broil to high.
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
In a large oven proof skillet over medium heat, add the tomato paste and move about with a spatula for 2-3 minutes. Add chicken broth and continue to cook, stirring until mixture thickens to a tomato sauce consistency.
Cook’s Notes
This step is a great way to deepen the flavor of the tomato paste by cooking it slightly before adding the chicken broth.
This process can enhance the taste and help create a richer sauce.
Just be sure to keep stirring to prevent the tomato paste from sticking to the skillet.
Allow the sauce to simmer for a few minutes until it slightly thickens.
Next add the rosso pesto and mix till well combined.
Add the cooked linguine to the skillet with the sauce. Toss the pasta until it is well coated.
If sauce becomes too thick, add a little pasta water and mix in. Continue adding until sauce thins slightly.
Sprinkle the mozzarella cheese evenly over the pasta. Place oven proof skillet under broiler for 2-3 minutes or until cheese melts with a few bits of caramelized spots.
Serve the pasta hot, garnished with fresh basil, if desired.
Try These Linguine Dish Favorites
- Basil Pesto Linguine With Chicken Andouille Sausage And Tomatoes
- Linguine With Sun-Dried Tomatoes And Artichoke Hearts
- Pasta With Peruvian Pesto – Tallarines Verde
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