Best 2 Annas Spaghetti And Pesto Trapanese Recipes
Sicilian cuisine, influenced by a rich history and diverse culinary traditions, offers a journey of flavors and textures. Among its treasured dishes, Annas spaghetti and pesto trapanese stands out as a testament to the region's unique culinary heritage. Hailing from the province of Trapani, this exquisite pasta dish captivates the senses with its vibrant green sauce, bursting with the freshness of basil, the nuttiness of pine nuts, and the tang of garlic. The spaghetti, cooked al dente, provides a perfect canvas for the aromatic and flavorful pesto, while the addition of sweet cherry tomatoes, salty breadcrumbs, and grated pecorino cheese adds layers of complexity to this Sicilian masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)
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, almonds, basil leaves, peperoncino, and 1/2 teaspoon 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 to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for 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 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.
ANNA'S SPAGHETTI AND PESTO TRAPANESE
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
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
Tips:
- Use the freshest ingredients possible for the best flavor.
- Make sure the basil is finely chopped to release its full flavor.
- The type of pasta you use is up to you, but a short pasta like penne or rigatoni is a good choice.
- Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
- Add the pesto to the hot pasta and toss to coat. You can also add a little bit of pasta cooking water to help the sauce adhere to the pasta.
- Serve immediately, garnished with additional basil and Parmesan cheese.
Conclusion:
Spaghetti and pesto Trapanese is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The combination of fresh basil, tomatoes, pine nuts, and Parmesan cheese is irresistible, and the dish is sure to be a hit with everyone at the table. So next time you're looking for a simple but flavorful pasta dish, give spaghetti and pesto Trapanese a try. You won't be disappointed!
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