Lidia Basrianichs Spaghetti And Pesto Trapanese Recipes

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

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 (PESTO ALLA ANNA)

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, the almonds, basil leaves, peperoncino and 1/2 tsp 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 dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if you'll use it 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 the boil in the 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

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.

SPAGHETTI WITH PESTO TRAPANESE

Steps:

• Grind almonds and garlic in processor. Add 1 cup basil and chop finely. Add 6 peeled tomatoes and chop finely. Add oil and puree until almost smooth. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
• Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to large bowl. Top with slivered basil and tomatoes. Serve, passing cheese separately.

ANNA'S PESTO TRAPANESE

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 clove, the almonds, basil leaves, pepper flakes, and 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 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 adding to pasta.
• Serve over 1 pound of hot cooked pasta. Top with the cheese.