Best Spaghetti With Sicilian Pesto Recipes

Spaghetti with Sicilian Pesto image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 11

1 red bell pepper
1 1/2 pounds tomatoes (5 medium), cored and quartered
5 anchovies, rinsed and patted dry
3 tablespoons capers, rinsed and drained
2 tablespoons golden raisins
1/3 cup toasted blanched almonds, plus more, chopped, for serving
2 1/2 ounces Parmesan, grated, plus more for serving
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti
Fresh flat-leaf parsley leaves, for serving

Steps:

Roast pepper over a gas flame, turning, until blackened, about 8 minutes. (Or blacken under broiler.) Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes. Remove skin, stem, ribs, and seeds. Tear into 2-inch pieces. Puree in a blender with tomatoes, anchovies, capers, raisins, almonds, cheese, and oil; season with salt and pepper.
Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
Add pepper mixture, then reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, almonds, and parsley, and drizzled with oil.

Spaghetti with Sicilian Pesto image

Provided by Cooking with Michele

Categories Entree

Time 15m

Yield 8

Number Of Ingredients 10

1 pound spaghetti
1 pint cherry tomatoes, roasted until blistered
1 cup sundried tomatoes
1 cup sliced almonds, toasted
1⁄2 cup packed basil
1⁄2 cup finely grated Parmesan, plus more for serving
¼ to ½ cup extra virgin olive oil
2 tablespoons capers, drained
1⁄4 teaspoon crushed red chile flakes, plus more for serving
2 cloves garlic, minced

Steps:

Cook the spaghetti in heavily salted boiling water until just al dente.
While the pasta is cooking, combine all ingredients in the bowl of a food processor and pulse until well combined. If not using immediately, refrigerate the pesto until needed.
Drain the pasta, reserving some of the pasta cooking water, and toss the cooked pasta with the pesto, adding just enough pasta cooking water to loosen the sauce a bit. Serve with extra grated Parmesan and chile flakes.

Pasta con Pesto Siciliano image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

1 medium eggplant
Salt
Olive oil, for sauteing
1 clove garlic, minced
1/4 cup fresh basil leaves
1/4 cup extra-virgin olive oil
2 cups ripe tomatoes, peeled, seeded and chopped
Pinch red pepper flakes
1/2 cup almonds, lightly toasted and chopped
1 pound Pasta, recipe follows
1 cup reserved pasta water
1/2 cup toasted bread crumbs
Grated cacciocavallo, optional

Steps:

Thinly slice the eggplant and sprinkle slices with salt. Let stand for about 30 minutes and then dry eggplant on clean kitchen or paper towels.
Heat about 1-inch of oil in a large saute pan to 350 degrees F.
In the bowl of a food processor, chop the garlic and basil, slowly adding 1/4 cup extra-virgin olive oil to incorporate well. Stir in the tomatoes, 1 teaspoon salt, red pepper flakes, and almonds and set aside.
When oil is hot, fry eggplant slices, in batches, in hot oil until light golden brown. Remove and drain on paper towels. Sprinkle with salt.
Meanwhile, cook pasta in boiling salted water until al dente; drain, reserving 1 cup of the cooking water.
Toss the pasta with the pesto, adding as much cooking liquid as necessary. Add fried eggplant slices and toss gently to combine. Sprinkle with toasted bread crumbs and grated cacciocavallo, if desired. Serve.
Pasta:
3 cups flour "00" or fine ground semolina
2 teaspoons salt
3 large eggs
Place the flour on the counter or in a large bowl. Stir in the salt and make a well. Beat the 3 eggs in the center of the well, and slowly incorporate all the flour. Knead until smooth and then let rest for about 30 minutes. Roll out dough to about 1/4-inch thick and then cut into desired shape.