Best 5 Annas Spaghetti And Pesto Trapanese Recipes
Indulge in the flavors of Sicily with Anna's Spaghetti and Pesto Trapanese, a delectable pasta dish that captures the essence of this Mediterranean island. Originating from the city of Trapani, this traditional recipe combines the vibrant flavors of fresh basil, aromatic garlic, juicy tomatoes, and toasted pine nuts into a flavorful pesto sauce. Perfectly coated spaghetti intertwines with the rich pesto, creating a harmonious symphony of textures and tastes. Discover the secrets behind this classic dish and delve into the culinary heritage of Sicily with our comprehensive guide, including variations like Pesto Rosso Trapanese, a vibrant red pesto made with sun-dried tomatoes, and Pesto alla Siciliana, a versatile sauce featuring almonds and flavorful herbs.
Here are our top 5 tried and tested recipes!
ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)
Steps:
- 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 1/2 teaspoon salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
- 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. (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.)
- To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon 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 briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.
ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)
The beauty and delight of this dish is that it is so fresh and clean - and it is a cinch to make. It's important to make the pesto with the best ingredients and then just toss in the hot cooked spaghetti to coat it and enjoy.
Provided by Food Network
Categories main-dish
Time 27m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- 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, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
- 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. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if you'll use it longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
- To cook the spaghetti, heat 6 quarts of water with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.
- Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.
LIDIA BASRIANICH'S SPAGHETTI AND PESTO TRAPANESE
I saw this on the Dr. Oz show today and I knew I just had to share it with you all. It looked so delicious. And did you know that always cooking pasta al-dente it is better for your glycemic index? Because it take it longer to break down in your system- and benefits your body system in a better way.
Provided by Pat Duran @kitchenChatter
Categories Pasta
Number Of Ingredients 10
Steps:
- Rinse the tomatoes and basil leaves and pat dry. Drop the tomatoes into the blender jar or food processor bowl then add the garlic, almonds, basil leaves, peperoncino and salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived. Or you may leave it chunky if you like it like that.
- With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seassoning. If you're going to dress the pasta within a few hours , leave the pesto at room temperature. Refrigerate it for longer storage, up to 2 days, but let it return to room temperature while cooking the pasta for 7 minutes in large cooking pot, then drain pasta, place in bowl and add about 1/2 cup of pasta water to pasta, then add the pesto and mix until well coated. Top with grated Parmigiano-Reggiano. Serve in warm bowls.
ANNA'S SPAGHETTI AND PESTO TRAPANESE
Make and share this Anna's Spaghetti and Pesto Trapanese recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.
- 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.
- 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.
- 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.
- Heat 6 quarts water with 1 T salt to the 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 briefly, and drop onto the pesto.
- Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
- Serve immediately in warm bowls.
Nutrition Facts : Calories 498.1, Fat 23.2, SaturatedFat 3, Sodium 201.8, Carbohydrate 60.9, Fiber 4.1, Sugar 3.9, Protein 12.2
SPAGHETTI WITH PESTO TRAPANESE
Categories Pasta Tomato Vegetarian Basil Almond Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Grind almonds and garlic in processor. Add 1 cup basil and chop finely. Add 6 peeled tomatoes and chop finely. Add oil and puree until almost smooth. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
- Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to large bowl. Top with slivered basil and tomatoes. Serve, passing cheese separately.
Tips:
- Use high-quality ingredients, especially the tomatoes and basil.
- If you can't find fresh basil, you can use dried basil, but use only half the amount.
- To make the pesto, use a food processor or blender. This will help to create a smooth and creamy sauce.
- If you don't have a food processor or blender, you can chop the basil and garlic by hand. Just be sure to chop them very finely.
- Don't overcook the pasta. Cook it al dente, or slightly firm to the bite.
- Serve the spaghetti with pesto immediately, while it is still hot. This will help the pesto to adhere to the pasta.
- Garnish the spaghetti with additional basil leaves and grated Parmesan cheese.
Conclusion:
Spaghetti with pesto Trapanese is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of fresh tomatoes, basil, and garlic creates a flavorful and aromatic sauce that is sure to please everyone at the table. This dish is also a great way to use up leftover tomatoes and basil from your garden.
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