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
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Audu Arekpenoghena
[email protected]Amazing recipe! The pesto sauce was so flavorful and aromatic, and the spaghetti was cooked perfectly. I loved the addition of tomatoes, which added a nice sweetness to the dish. Will definitely make this again!
Beverly Bostick
[email protected]Overall, this was a good recipe. The pesto sauce was tasty and the spaghetti was cooked well. However, I found the dish to be a bit too oily. I'll try using less olive oil next time.
Md JuWel XerY
[email protected]This recipe was a bit too bland for my taste. I think I'll add some red pepper flakes or chili powder next time to give it a bit more kick.
Hasy Das
[email protected]I followed the recipe exactly and it turned out perfectly. The pesto was smooth and flavorful, and the spaghetti was cooked al dente. I highly recommend this recipe!
psychology today
[email protected]Easy to make and delicious! I love the vibrant green color of the pesto sauce and the nutty flavor of the pine nuts. Will definitely make this again for my friends.
Moses Dan
[email protected]Wow! This is the best spaghetti al pesto I've ever had. The flavors are so well-balanced and the texture is perfect. I'll definitely be making this again and again.
Stav Levi
[email protected]Not bad, but not great either. The pesto sauce lacked depth and the spaghetti was a bit overcooked. I'll keep searching for a better recipe.
Nimrah Nasreen
[email protected]This dish was a bit too oily for my taste. I think I'll try using less olive oil next time. Otherwise, the flavors were great and it was easy to make.
mercy jocy
[email protected]I'm a big fan of pesto and this recipe didn't disappoint. The Trapanese variation with tomatoes added a nice touch of sweetness and depth. The spaghetti was cooked al dente and the overall dish was very satisfying.
kiran kiran
[email protected]Just tried this recipe and it turned out amazing! The pesto sauce was so flavorful and aromatic, and the spaghetti was cooked perfectly. My family loved it and I'm definitely making it again.
Dennis Nnaemeka
[email protected]This spaghetti al pesto Trapanese was a delightful explosion of flavors! The combination of sweet tomatoes, fragrant basil, and nutty pine nuts was simply irresistible. I found the recipe easy to follow and the result was impressive. Highly recommend