Anna's Spaghetti and Pesto Trapanese |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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In 'Lidia's Italy' by Lidia Bastianich. Sicily Ingredients:
3/4 lb cherry tomatoes, very ripe and sweet |
12 large fresh basil leaves |
1 plump garlic clove, crushed and peeled |
1/3 cup whole almond, lightly toasted |
1/4 teaspoon red pepper flakes, to taste |
1/2 teaspoon coarse sea salt (more for cooking the pasta) or 1/2 teaspoon kosher salt, to taste (more for cooking the pasta) |
1/2 cup extra-virgin olive oil |
1 lb spaghetti |
1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese |
Directions:
1. Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.
2. 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.
3. 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.
4. With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
5. Taste, and adjust seasoning.
6. Heat 6 quarts water with 1 T salt to the boil in a large pot.
7. Scrape all the pesto into a big warm bowl.
8. Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto.
9. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
10. Serve immediately in warm bowls.
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