Best 5 Annas Spaghetti W Pesto Trapanese Lidia Recipes
"Anna's Spaghetti w Pesto Trapanese Lidia" is a vibrant and flavorful pasta dish that captures the essence of Italian cuisine. This delectable recipe features tender spaghetti coated in a luscious pesto trapanese, made from a combination of fresh herbs, almonds, tomatoes, garlic, and extra virgin olive oil. The addition of sun-dried tomatoes and capers adds a delightful tang and complexity to the dish, while the briny flavor of salted bottarga elevates it to a gourmet experience. Served with Pecorino Romano cheese for a final touch, this pasta dish is a true culinary delight that will satisfy your taste buds and leave you craving for more.
Here are our top 5 tried and tested recipes!
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 (PESTO ALLA ANNA)
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
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.
ANNA'S SPAGHETTI W PESTO TRAPANESE (LIDIA)
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 clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine purée; 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 purée 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.)
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
ANNA'S PESTO TRAPANESE
I saw this recipe on "A Moveable Feast" on PBS. It's by Lidia Bastianich of "Lidia's Italian Kitchen" fame. I haven't tried it yet, but I'm putting it here for safe keeping. Can't wait for those first cherry tomatoes of summer!
Provided by SweetPeaNC
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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 clove, the almonds, basil leaves, pepper flakes, 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.
- 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 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 adding to pasta.
- Serve over 1 pound of hot cooked pasta. Top with the cheese.
Nutrition Facts : Calories 326.1, Fat 33.2, SaturatedFat 4.2, Sodium 296.2, Carbohydrate 6.4, Fiber 2.6, Sugar 3, Protein 3.5
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Toast the pine nuts in a dry skillet over medium heat until golden brown, stirring constantly to prevent burning.
- Use a food processor or blender to make the pesto until it is smooth and creamy.
- Taste the pesto and adjust the seasonings as needed.
- Cook the spaghetti according to the package directions.
- Reserve some of the pasta cooking water to use in the sauce.
- Add the pesto to the cooked spaghetti and toss to coat.
- Serve the spaghetti with additional pesto, grated Parmesan cheese, and chopped basil.
Conclusion:
This Spaghetti with Pesto Trapanese is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. The pesto is made with fresh basil, pine nuts, garlic, and olive oil, and it is tossed with cooked spaghetti and topped with grated Parmesan cheese and chopped basil. This dish is sure to please everyone at the table.
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