Recipe of the Month: Linguine with Pesto and Tomatoes

With a well-stocked Italian pantry, you can whip up this quick pasta, and transport your taste buds to an Italian trattoria any night of the week.


With a trio of Italian pantry saviours – jarred pesto, dried pasta and canned tomatoes – you can get an authentic Italian dinner on the table in less than 20 minutes.


  • 1 lb (500 g) authentic Italian linguine
  • I/2 cup (120 g) Canned Italian Pomodorini (Cherry Tomatoes), chopped
  • 2/3 cups (150 g) Grated Pecorino Romano PDO
  • 2 tbsp Pesto alla Genovese, imported from Italy
  • 1 tbsp (90 mL) Italian extra virgin olive oil


  1. In a large pot, bring water to a rolling boil, add salt and the linguine. Cook until al dente and drain.
  2. Add the pesto, extra virgin olive oil and tomatoes to the pasta, tossing until it is completely covered. Sprinkle with grated Pecorino Romano PDO.


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