Spaghetti with Sicilian Pesto
Pasta and Pizza | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Spaghetti with Sicilian Pesto
Ingredients
- Sweet Pepper - 1 piece
- Tomatoes - 5 pieces
- Anchovy fillet - 5 pieces
- Capers - 1.8 oz
- Light Raisins, Seedless - 1.1 oz
- Almond - 0.7 oz
- Spaghetti - 11.3 oz
- Parsley - to taste
- Grated Pecorino Pepato Cheese - to taste
- Chopped almonds - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Make an 'X' cut on the tomatoes and place them in boiling water for 30 seconds, then transfer them to cold water.
Step 3
Peel the tomatoes, cut them into quarters, and remove the seeds.
Step 4
Blanch the almonds and remove their skins.
Step 5
Roast the pepper in an oven preheated to 392°F for 30 minutes, turning it halfway through the cooking time. Then peel it, remove the seeds, and cut it into several pieces.
Step 6
Place the bell pepper, tomatoes, almonds, anchovies, capers, 100 grams of Parmesan cheese, raisins, and olive oil into a blender, season with salt and pepper, and blend until smooth.
Step 7
Cook the pasta according to the package instructions. Drain the water, leaving 1 cup.
Step 8
Add Sicilian pesto to the pot with the pasta.
Step 9
Dilute everything with the pasta water: gradually add the water while stirring the mixture until the pasta is coated in a smooth sauce.
Step 10
Serve, sprinkled with grated cheese, garnished with almond flakes and herbs.
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