Best Annas Spaghetti W Pesto Trapanese Lidia Recipes

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ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)



Anna's Spaghetti and Pesto Trapanese (Pesto alla Anna) image

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

3/4 pound (about 2-1/2 cups) cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1/3 cup of whole almonds, lightly toasted
1 plump garlic clove, crushed and peeled
1/4 teaspoon peperoncino or to taste
1 tablespoon and 1/2 teaspoon salt
1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta
1/2 cup extra-virgin olive oil
1 pound spaghetti
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano

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.

SPAGHETTI WITH PESTO TRAPANESE



Spaghetti with Pesto Trapanese image

Categories     Pasta     Tomato     Vegetarian     Basil     Almond     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 cup slivered almonds
6 garlic cloves
1 cup packed coarsely chopped fresh basil leaves
6 large plum tomatoes, peeled, seeded, coarsely chopped
1/2 cup plus 2 tablespoons olive oil
1 pound spaghetti
Slivered fresh basil
4 large plum tomatoes, seeded, chopped
Grated Pecorino Romano cheese

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.

ANNA'S SPAGHETTI AND PESTO TRAPANESE



Anna's Spaghetti and Pesto Trapanese image

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

3/4 lb cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1 plump garlic clove, crushed and peeled
1/3 cup whole almond, lightly toasted
1/4 teaspoon red pepper flakes, to taste
1/2 teaspoon coarse sea salt (more for cooking the pasta) or 1/2 teaspoon kosher salt, to taste (more for cooking the pasta)
1/2 cup extra-virgin olive oil
1 lb spaghetti
1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese

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

LIDIA BASRIANICH'S SPAGHETTI AND PESTO TRAPANESE



Lidia Basrianich's Spaghetti and Pesto Trapanese image

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

2 1/2 cup(s) cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1/3 cup(s) whole almonds, lightly toasted
1 large garlic clove, crushed and peeled
1/4 teaspoon(s) peperoncino or to taste, (italian chili pepper)
1/2 teaspoon(s) coarse sea salt or kosher to taste+ some for pasta
1/2 cup(s) extra virgin olive oil
1 pound(s) spaghetti
1/2 cup(s) freshly grated parmigiano-reggiano or grana padano
1/2 teaspoon(s) salt

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.

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What is Anna's Spaghetti w Pesto Trapanese Lidia Recipes?

Anna's Spaghetti w Pesto Trapanese Lidia Recipes is a well-known Italian dish named after the famous Italian chef, Lidia Bastianich. The dish is made up of spaghetti, pesto, and Trapanese sauce. The dish is a perfect blend of tradition and innovation in Italian cuisine. The unique preparation style of Anna's Spaghetti w Pesto Trapanese Lidia Recipes is what makes it stand out from other pasta dishes.

Ingredients

The ingredients for making Anna's Spaghetti w Pesto Trapanese Lidia Recipe are simple and easily accessible in any kitchen. The ingredients required include:

  • Spaghetti
  • Fresh basil leaves
  • Garlic cloves
  • Tomatoes
  • Almonds
  • Parmigiano-Reggiano cheese
  • Extra-virgin olive oil
Preparation

The preparation of Anna's Spaghetti w Pesto Trapanese Lidia Recipe is quite simple and easy to follow. Here are the steps to prepare it:

  1. Boil the spaghetti in salted water for about 8-10 minutes. Drain the spaghetti and set it aside.
  2. Take some fresh basil leaves, garlic cloves, and almonds and crush them together.
  3. Add chopped tomatoes to the mixture and blend them using a food processor or blender.
  4. Add some Parmigiano-Reggiano cheese and extra-virgin olive oil to the mixture and blend it again until it forms a smooth paste. This is the Trapanese sauce.
  5. Add the Trapanese sauce to the boiled spaghetti and mix them together until the spaghetti is coated evenly with the sauce.
  6. Serve the dish hot with some additional grated Parmigiano-Reggiano cheese on top for added flavor.
Conclusion

In conclusion, Anna's Spaghetti w Pesto Trapanese Lidia Recipe is a delicious and easy-to-make Italian pasta dish that can be prepared at home using easily available ingredients. The dish combines the traditional flavors of Italy with a modern twist, making it a favorite among food enthusiasts. The recipe can be easily customized to suit individual tastes and preferences, making it a versatile dish that can be enjoyed by people of all ages. Try making Anna's Spaghetti w Pesto Trapanese Lidia Recipe at home, and you won't be disappointed. Bon appetite!

Making Anna's Spaghetti with Pesto Trapanese Lidia recipe can be intimidating for some, but with the proper guidance and approach, anyone can make this dish that’s healthy, easy, and packed with flavor. This article aims to provide valuable tips to help you make the best Anna's Spaghetti with Pesto Trapanese Lidia recipe. 1. The Importance of Choosing the Right Tomatoes When making Anna's Spaghetti with Pesto Trapanese Lidia recipe, it’s crucial to choose the right type of tomatoes. The best pick for this recipe is San Marzano tomatoes or any other variety of plum tomatoes. This type of tomato has a thick and fleshy texture, which is perfect for making a rich and tasty sauce that clings well to the pasta. On the other hand, beefsteak or slicing tomatoes are too watery and do not have the same consistency as plum tomatoes. 2. Toast the Almonds Toasting the almonds in the Anna's Spaghetti with Pesto Trapanese Lidia recipe adds flavor and texture to the dish. All you have to do is place the almonds in a dry pan over medium heat and toast for a few minutes until they turn golden brown. Toasted almonds give a nutty flavor that suits the sauce’s chunky texture that’s made with green olives, basil, and garlic. 3. Don't Overcook the Pasta Cooking the pasta should be done to perfection to enjoy the best texture and flavor. In the case of Anna's Spaghetti with Pesto Trapanese Lidia recipe, use al dente pasta, which is cooked to perfection, tender but slightly firm. Overcooking the pasta makes it mushy and absorbs more sauce, diluting the flavor. Cooking spaghetti takes around 9-10 minutes, but it’s essential to keep checking on it since the cooking time depends on the size and brand of the pasta. 4. Use Mortar and Pestle For a classic and authentic Trapanese pesto sauce, use a mortar and pestle to grind the garlic, almonds, basil, and tomatoes together. This method of making the sauce is time-consuming, but it’s worth it since the resulting texture is creamy and chunky. It’s essential to grind the ingredients uniformly, promoting the flavor to penetrate the pasta. The pesto sauce also has a vibrant pink color, which is unique to this dish. 5. Add the Pesto Sauce to Hot Tomato Sauce It’s essential to add the Trapanese pesto sauce to the hot tomato sauce, just before you transfer the pasta from the pot to pan. Mixing hot sauce to the pesto sauce improves its flavor, making it more aromatic and rich. The heat from the tomato sauce also helps to dissolve the cheese, making the sauce creamier. 6. Finish with Parmesan Cheese The last step in making Anna's Spaghetti with Pesto Trapanese Lidia recipe is adding grated Parmesan cheese to the pasta just before serving. This cheese adds a tangy flavor to the dish, giving it a cheesy and nutty taste. It’s recommended to grate the cheese yourself to get the maximum flavor and aroma, which is absent from pre-grated cheese. 7. Use High-Quality Ingredients The quality of the ingredients used determines the taste of any dish. When you're making Anna's Spaghetti with Pesto Trapanese Lidia recipe, use high-quality ingredients like extra virgin olive oil, Parmesan cheese, almonds, tomatoes, garlic, and basil. The goal is to make a vibrant and aromatic sauce that blends well with the pasta. High-quality ingredients also promote the health benefits of the dish since they’re loaded with nutrients. 8. Storing Leftover Pasta If you have leftover Anna's Spaghetti with Pesto Trapanese Lidia recipe, you can store it in the refrigerator for a couple of days or freeze it. It’s essential to store the pasta in an airtight container or ziplock bag to preserve its flavor and texture. When reheating, add a tablespoon of olive oil or a splash of water to the pasta to prevent it from drying. 9. Pairing Anna's Spaghetti with Pesto Trapanese Lidia recipe goes well with a glass of light and fruity red wine such as Pinot Noir or Beaujolais. The lightness of the wine compliments the freshness of the tomato sauce, while the nutty flavor pairs well with Parmesan cheese. The pasta can also go well with a glass of crisp and dry white wine like Sauvignon Blanc or Chardonnay. Conclusion Making Anna's Spaghetti with Pesto Trapanese Lidia recipe is not rocket science, but it requires attention to detail and proper execution. The dish has an authentic taste that’s unique from other pasta recipes. To get the best out of your cooking experience, choose the right type of tomatoes, toast the almonds, use al dente pasta, use a mortar and pestle for the pesto sauce, add pesto sauce to the hot tomato sauce, use high-quality ingredients, and store leftover pasta properly. These tips will help you to make the best Anna's Spaghetti with Pesto Trapanese Lidia recipe that's healthy, flavorful, and satisfying.

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