Spaghetti With Sicilian Pesto Recipes

SICILIAN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
• Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
• Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

PESTO ALLA TRAPANESE (SICILIAN PESTO RECIPE)

Steps:

• Boil water in a small sauce pan, add almonds and boil for 1 minute. Drain and when they're cool enough to handle use your fingers to peel off the skin. It will easily slip off. Preheat oven to 350F and toast almonds for 10 minutes.
• Score the top of each tomato with a sharp knife. Bring water in that same sauce pan to a gentle boil. Add tomatoes and blanch for 1 minute. The skin will begin to shrivel. Drain and place in a bowl. When cool enough to handle, peel off the skin, roughly chop the tomatoes and set aside in a bowl.
• Place garlic and a pinch of salt in the mortar and crush until you have a paste. Add almonds and continue crushing until you have a rough paste. Finally, add basil leaves and another pinch of salt and grind all ingredients together until well combined.
• Transfer the mixture to the bowl with the cherry tomatoes and stir until combined. The pesto will have small chunks of tomatoes and will not be as smooth as pesto made in a food processor. If your mortar is large enough, you can also add the tomatoes to the almond mixture and grind all ingredients together.
• Place all ingredients in the bowl of your food processor and process until smooth. For a chunkier consistency pulse a few times until you have the desired texture. Add salt, to taste.

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!

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.

PASTA CON PESTO SICILIANO

Steps:

• Thinly slice the eggplant and sprinkle slices with salt. Let stand for about 30 minutes and then dry eggplant on clean kitchen or paper towels.
• Heat about 1-inch of oil in a large saute pan to 350 degrees F.
• In the bowl of a food processor, chop the garlic and basil, slowly adding 1/4 cup extra-virgin olive oil to incorporate well. Stir in the tomatoes, 1 teaspoon salt, red pepper flakes, and almonds and set aside.
• When oil is hot, fry eggplant slices, in batches, in hot oil until light golden brown. Remove and drain on paper towels. Sprinkle with salt.
• Meanwhile, cook pasta in boiling salted water until al dente; drain, reserving 1 cup of the cooking water.
• Toss the pasta with the pesto, adding as much cooking liquid as necessary. Add fried eggplant slices and toss gently to combine. Sprinkle with toasted bread crumbs and grated cacciocavallo, if desired. Serve.
• Pasta:
• 3 cups flour "00" or fine ground semolina
• 2 teaspoons salt
• 3 large eggs
• Place the flour on the counter or in a large bowl. Stir in the salt and make a well. Beat the 3 eggs in the center of the well, and slowly incorporate all the flour. Knead until smooth and then let rest for about 30 minutes. Roll out dough to about 1/4-inch thick and then cut into desired shape.

SPAGHETTI WITH SICILIAN PESTO

Steps:

• Cook the spaghetti in heavily salted boiling water until just al dente.
• While the pasta is cooking, combine all ingredients in the bowl of a food processor and pulse until well combined. If not using immediately, refrigerate the pesto until needed.
• Drain the pasta, reserving some of the pasta cooking water, and toss the cooked pasta with the pesto, adding just enough pasta cooking water to loosen the sauce a bit. Serve with extra grated Parmesan and chile flakes.

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.