Best Lidia Basrianichs Spaghetti And Pesto Trapanese Recipes

Anna's Spaghetti and Pesto Trapanese image

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 image

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.

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

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.