Lidia Basrianich's Spaghetti and Pesto Trapanese
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.
- 2 1/2 c
- cherry tomatoes, very ripe and sweet
- 12 large
- fresh basil leaves
- 1/3 c
- whole almonds, lightly toasted
- 1 large
- garlic clove, crushed and peeled
- 1/4 tsp
- peperoncino or to taste, (italian chili pepper)
- 1/2 tsp
- coarse sea salt or kosher to taste+ some for pasta
- 1/2 c
- extra virgin olive oil
- 1 lb
- 1/2 c
- freshly grated parmigiano-reggiano or grana padano
- 1/2 tsp
How to Make Lidia Basrianich's Spaghetti and Pesto Trapanese
- 1Rinse 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.
- 2With 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.