spaghetti al pesto pantesco
spaghetti with pesto pantesco
My Zio Marco loves the Island of Pantelleria and was very keen for me to include this recipe in Pasta and Magic. It’s essentially a variation of Pesto Siciliano, but made with fresh, rather than sun-dried tomatoes, and capers.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
prepare the ingredients
grate some pecorino
pick the basil and parsley
fry the almonds
chop tomatoes, garlic, capers, herbs
boil and cook the pasta
combine with toppings
spaghetti with pesto pantesco
INGREDIENTS
FOR FOUR PEOPLE
500g (18oz) fresh baby plum tomatoes
2 tblspns capers
1 clove garlic
50g (1.7oz)flaked almonds
handful basil leaves
fresh parsley
large handful grated pecorino
EVO
cayenne pepper / fresh chilli
PASTA
400g (14oz) dry spaghetti (Rummo No 3)
MANTECATURA (?)
none
METHOD
Most recipes get you to blanche the skins off the tomatoes before chopping them into small chunks, but I’ve never seen the point of peeling a tomato, so I don’t. In this recipe practically everything’s uncooked, chopped finely (crush the garlic and maybe consider frying the almonds in some EVO in advance) and chucked onto very, very slightly ‘al dente’ spaghetti, tossed for a couple of seconds, then served. Cayenne pepper or fresh chillis and pecorino on the top.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
