EGG SPAGHETTI WITH SEMI-DRIED TOMATO PESTO
Italian Family Food by Silvia Colloca
Here’s a pasta recipe that comes together in under 10 minutes. Bring your water to the boil, throw in your pasta and by the time it’s perfectly al dente, your sauce will be ready to envelop each noodle. This is a faster version of the iconic Sicilian pesto, the hearty cousin of the famous green basil one.
Serves 4
INGREDIENTS
350–400 g dried egg spaghetti
1/2 garlic clove, peeled
70 g blanched almonds
80 g freshly grated parmigiano
150 g fresh ricotta, well drained
10–12 semi-dried tomatoes
500 g truss tomatoes, roughly chopped
1 big bunch of basil, leaves picked
salt flakes and freshly ground black pepper
25 g (1/4 cup) toasted almond flakes
RECIPE
Bring a large saucepan of salted water to the boil. Add the pasta, stir and cook according to the packet instructions.
While that’s happening, make the sauce. Place the garlic, blanched almonds and parmigiano in a food processor and whiz until they resemble sand. Add the ricotta, semi-dried tomatoes, chopped tomatoes and basil leaves (reserving some baby ones to serve). Season with salt and pepper. Process for 30 seconds or until combined but not perfectly smooth; a little texture is welcome here. Taste for seasoning and adjust to your liking.
Once the pasta is al dente, drain and reserve a few tablespoons of the pasta cooking water. Return the pasta to the pan and stir the pesto through, adding the reserved pasta cooking water if needed. Serve topped with the reserved baby basil leaves and the toasted almond flakes.