Spaghetti with Sicilian pesto


post-title

How to make spaghetti with Sicilian pesto, excellent seasoning for all types of pasta, including dried tomatoes, almonds and pine nuts, as well as grated pecorino cheese.


Ingredients for 4 people

- 400 g of spaghetti

- 1 or 2 spoons of balsamic vinegar


- sugar

- salt

- pepper


- 1 bunch of basil

- 1 bunch of parsley

- 80 g of grated pecorino cheese


- 60 g of pine nuts

- 50 g of almonds

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- 100 g of dried tomatoes

Preparation time

About 25 minutes

Preparation

1) Cook the tomatoes in salted water for a time of about 5 minutes, then remove them from the water and let them drain, keeping 150 ml of the cooking water.

2) Take a pan to toast almonds and pine nuts, without using any type of seasoning, waiting for them to turn golden brown.

3) Blend the toasted almonds and pine nuts in the mixer, adding tomatoes, pecorino cheese and the cooking water of the tomatoes put aside first.

4) After washing parsley and basil, dry them and finely chop them, before adding them to the pesto.

5) Adjust salt, pepper, sugar and balsamic vinegar.


6) After cooking the spaghetti al dente, according to the times set on the package, drain them and pass them under cold water to stop cooking, letting them drain.

7) At this point season the pasta with the pesto and prepare the portions to be served on the plates.

Pasta with Sicilian pesto sauce - summer recipe (March 2024)


Tags: First classics
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