Spaghetti With Sicilian Pesto Recipes

SPAGHETTI WITH SICILIAN PESTO

Steps:

• Roast pepper over a gas flame, turning, until blackened, about 8 minutes. (Or blacken under broiler.) Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes. Remove skin, stem, ribs, and seeds. Tear into 2-inch pieces. Puree in a blender with tomatoes, anchovies, capers, raisins, almonds, cheese, and oil; season with salt and pepper.
• Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
• Add pepper mixture, then reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, almonds, and parsley, and drizzled with oil.

SICILIAN PESTO SPAGHETTI

Steps:

• Cook the pasta in a large saucepan with plenty of boiling salted water until al dente.
• While the pasta is cooking, place the almonds in a frying pan over a medium heat and toast until golden brown all over. Set aside to cool.
• Place the basil and sun-dried tomatoes in a food processor with the garlic.
• As you start to blitz, pour in enough oil to create a smooth paste.
• Add the almonds and continue to blitz until creamy. Add more oil if necessary.
• Transfer the mixture to a large bowl and use a fork to fold in the Parmesan cheese.
• Season with salt & pepper and set aside.
• Drain the cooked pasta well and tip into the bowl with the pesto. Mix everything together for 30 seconds to allow the pesto to coat the spaghetti.
• Serve immediately, with a few basil leaves scattered on top.
• Enjoy!

SICILIAN-STYLE PESTO PASTA

Steps:

• Cook pasta according to pack instructions. Blend together the almonds, cheese, most of the basil and all of the olive oil in a food processor until they form a chunky paste. Drain pasta, then stir through pesto and tomatoes.
• Spoon onto serving plates, then serve sprinkled with the remaining basil leaves.