How To Make Spaghetti and Pesto Trapanese
Spaghetti pasta is tossed in a homemade pesto that’s made with peperoncino and basil for a simple and fresh pesto Trapanese.
- ¾lbcherry tomatoes,(about 2½ cups)
- 12largefresh basil leaves
- ⅓cupwhole almonds
- ¼tsppeperoncino,crushed red pepper
- ½tspcoarse sea salt,or kosher salt, plus 1 tbsp for boiling
- ½cupextra-virgin olive oil
- ½cupParmigiano-Reggiano,or Grana Padano
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 ½ teaspoon of salt.
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.
To cook the spaghetti, heat 24 cups of water, with remaining 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 it briefly, and drop it onto the pesto.
Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
Serve immediately in warm bowls.
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.
- Calories: 818.11kcal
- Fat: 39.65g
- Saturated Fat: 7.57g
- Trans Fat: 0.00g
- Monounsaturated Fat: 25.08g
- Polyunsaturated Fat: 5.14g
- Carbohydrates: 91.45g
- Fiber: 6.18g
- Sugar: 5.94g
- Protein: 24.81g
- Cholesterol: 12.64mg
- Sodium: 502.86mg
- Calcium: 289.55mg
- Potassium: 567.75mg
- Iron: 2.52mg
- Vitamin A: 79.15µg
- Vitamin C: 12.22mg
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