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.
Serves:
Ingredients
- ¾lbcherry tomatoes,(about 2½ cups)
- 12largefresh basil leaves
- 1clovegarlic
- ⅓cupwhole almonds
- ¼tsppeperoncino,crushed red pepper
- ½tspcoarse sea salt,or kosher salt, plus 1 tbsp for boiling
- ½cupextra-virgin olive oil
- 1lbspaghetti
- ½cupParmigiano-Reggiano,or Grana Padano
Instructions
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Rinse the cherry tomatoes and basil leaves and pat them dry.
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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.
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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.
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To cook the spaghetti, heat 24 cups of water, with remaining salt, to boil in a large pot.
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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.
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Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
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Serve immediately in warm bowls.
Recipe Notes
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.
Nutrition
- 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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