Annas Spaghetti And Pesto Trapanese Recipes

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ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)



Anna's Spaghetti and Pesto Trapanese (Pesto alla Anna) image

The beauty and delight of this pasta dish is that it is so fresh and clean, and it is a cinch to make.

Categories     easter     pesto     tomato     spaghetti

Yield 4

Number Of Ingredients 9

3/4 lb. cherry tomatoes (about 2 1/2 cups)
12 large fresh basil leaves
1 clove garlic
c. whole almonds
1/4 tsp. peperoncino (crushed red pepper)
1/2 tsp. coarse sea salt or kosher salt
1/2 c. extra-virgin olive oil
1 lb. spaghetti
1/2 c. Parmigiano-Reggiano or Grana Padano

Steps:

  • Rinse the cherry tomatoes and basil leaves and pat them dry.
  • Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, almonds, basil leaves, peperoncino, and 1/2 teaspoon salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
  • With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
  • To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to boil in a large pot.
  • Scrape all the pesto into a big warm bowl. Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.

ANNA'S SPAGHETTI AND PESTO TRAPANESE



Anna's Spaghetti and Pesto Trapanese image

Make and share this Anna's Spaghetti and Pesto Trapanese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 lb cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1 plump garlic clove, crushed and peeled
1/3 cup whole almond, lightly toasted
1/4 teaspoon red pepper flakes, to taste
1/2 teaspoon coarse sea salt (more for cooking the pasta) or 1/2 teaspoon kosher salt, to taste (more for cooking the pasta)
1/2 cup extra-virgin olive oil
1 lb spaghetti
1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese

Steps:

  • Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.
  • Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and 1/2 t salt.
  • Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived.
  • With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
  • Taste, and adjust seasoning.
  • Heat 6 quarts water with 1 T salt to the boil in a large pot.
  • Scrape all the pesto into a big warm bowl.
  • Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto.
  • Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
  • Serve immediately in warm bowls.

Nutrition Facts : Calories 498.1, Fat 23.2, SaturatedFat 3, Sodium 201.8, Carbohydrate 60.9, Fiber 4.1, Sugar 3.9, Protein 12.2

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