Farfalle Pasta with basil pesto, cherry tomatoes and mackerel fillets

Ingredients for: 2 people
Total preparation time: 20 minutes
Difficulty: Easy


  • Farfalle pasta, 180 g;
  • Pachino cherry tomatoes, 8;
  • Mackerel fillets in olive oil, 150 g;
  • Garlic, 1 clive;
  • Olive oil, to taste;
  • Salt, to taste;
  • Black pepper, to taste.

For the pesto:

  • Fresh Basil leaves, 70 g;
  • Parmesan cheese or Grana padano cheese, 80 g;
  • Pine nuts, 30 g;
  • Ice, 1 cube;
  • Garlic, 2 cloves;
  • EVO oil, 70 g.


  • Blend all the ingredients for the pesto in the blender.
  • Add salt, if necessary, and keep aside.
  • Sauté the garlic clove with some olive oil in a pan, then add the cherry tomatoes and make them soften for a few minutes, adding salt and a ladle of water.
  • Then mash the cherry tomatoes with a fork, so that they release their pulp.
  • Cook the pasta in boiling salted water, then drain directly into the pan.
  • When the pasta has nearly finished cooking, add the pesto sauce.