Best 5 Annas Spaghetti W Pesto Trapanese Lidia Recipes
Indulge in a culinary journey to the vibrant streets of Trapani, Sicily, and discover the delectable flavors of Spaghetti with Pesto Trapanese. This traditional dish embodies the essence of Sicilian cuisine, where fresh, locally sourced ingredients come together to create a symphony of flavors.
The star of the show is the vibrant Pesto Trapanese, a unique blend of sweet cherry tomatoes, fragrant basil, crunchy almonds, and the distinct flavor of pecorino cheese. This aromatic sauce is then generously tossed with perfectly cooked spaghetti, resulting in a colorful and flavorful dish that is sure to tantalize your taste buds.
Accompanying this main attraction are a selection of complementary recipes that elevate the Spaghetti with Pesto Trapanese experience. Delight in the savory flavors of Grilled Swordfish Steaks, expertly seasoned and grilled to perfection. For a refreshing side dish, try the simple yet satisfying Arugula Salad with Lemon Vinaigrette, where peppery arugula leaves are tossed in a tangy dressing.
Take your culinary exploration even further with the included recipes for Homemade Pesto Trapanese and Traditional Italian Focaccia Bread. Learn the art of crafting the authentic pesto sauce from scratch, capturing the vibrant flavors of Trapani in every spoonful. Savor the aroma of freshly baked focaccia bread, a delightful accompaniment to your Spaghetti with Pesto Trapanese.
Whether you're a seasoned chef or just starting your culinary adventure, these recipes provide a comprehensive guide to creating an unforgettable Sicilian feast. Immerse yourself in the flavors and traditions of Trapani, and let the vibrant tastes of Spaghetti with Pesto Trapanese transport you to the heart of this enchanting Mediterranean island.
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 (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.
ANNA'S SPAGHETTI W PESTO TRAPANESE (LIDIA)
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 clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine purée; 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 purée 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.)
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
ANNA'S SPAGHETTI SAUCE
This delicious sauce can be varied by adding a tablespoon of parmesan cheese, a pinch of red pepper flakes, garlic powder, or for a spicier sauce use hot pork sausage.
Provided by AnnaTH
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan or pot, saute onions in olive on medium heat for five minutes or until onions are tender.
- Add bell pepper and garlic and saute 2 minutes or until fragrant.
- Add gr. sausage to vegetables and brown. Drain excess fat.
- Add diced tomatoes, tomato paste, basil, and oregano. Bring to a boil, and then cover and simmer on med. low heat for 15-30 minute
- Salt to taste and serve with pasta.
Nutrition Facts : Calories 254.9, Fat 18.8, SaturatedFat 5.5, Cholesterol 40.9, Sodium 720.8, Carbohydrate 12.5, Fiber 2.8, Sugar 7.2, Protein 10.4
Tips:
- Use fresh ingredients for the best flavor. This is especially important for the basil and tomatoes.
- Don't overcrowd the pan when cooking the tomatoes. This will prevent them from cooking evenly.
- Add the pesto to the pasta just before serving. This will help to preserve the bright green color of the pesto.
- Serve the pasta immediately topped with grated Parmesan cheese and some fresh basil leaves.
Conclusion:
Anna's Spaghetti with Pesto Trapanese is a delicious and flavorful dish that is perfect for a weeknight meal. The combination of fresh tomatoes, basil, and pine nuts is irresistible, and the pasta is perfectly cooked. This dish is sure to please everyone at the table.
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