Spaghetti with Sicilian pesto
4 servings
30 minutes
Sicilian-style spaghetti with pesto is a vibrant reflection of Sicily's rich gastronomic culture. This recipe combines the rich flavor of roasted peppers, the sweetness of tomatoes and raisins, the tenderness of almonds, and the spiciness of anchovies with capers. Sicilian pesto differs from traditional green pesto: its velvety texture and slightly sweet-salty taste create a wonderful harmony with pasta. The dish is perfect for warm evenings when you want to immerse yourself in the atmosphere of the Italian coast. Topped with parmesan and almond flakes, the spaghetti becomes a true culinary art capable of impressing even the most discerning gourmets.
1
Prepare all the ingredients.
2
Cut the tomatoes crosswise and place them in boiling water for 30 seconds, then transfer them to cold water.
- Tomatoes: 5 piece
3
Peel the tomatoes, cut them into quarters, and remove the seeds.
- Tomatoes: 5 piece
4
Blanch the almonds, remove the skin.
- Almond: 20 g
5
Bake the pepper in an oven preheated to 200 degrees for 30 minutes (turn it halfway through baking). Then peel it, remove the seeds, and cut it into several pieces.
- Sweet pepper: 1 piece
6
Put pepper, tomatoes, almonds, anchovies, capers, 100 grams of parmesan, raisins, and olive oil in a blender, season with salt and pepper, and blend until smooth.
- Sweet pepper: 1 piece
- Tomatoes: 5 piece
- Almond: 20 g
- Anchovy fillet: 5 piece
- Capers: 50 g
- Light raisins: 30 g
- Grated Parmesan cheese: to taste
- Salt: to taste
- Ground black pepper: to taste
7
Cook the pasta according to the instructions on the package. Drain the water, leaving 1 cup.
- Spaghetti: 320 g
8
Add Sicilian pesto to the pot with pasta.
9
Dilute everything with pasta water: gradually add water while stirring the contents until the pasta is coated with a uniform sauce.
10
Serve topped with grated cheese, garnished with almond petals and herbs.
- Grated Parmesan cheese: to taste
- Almond petals: to taste
- Parsley: to taste