Try this delicious recipe for Spaghetti with Oven-roasted Tomato Pesto recipe from new cookbook At Nonna’s Table by Paola Bacchia
Pesto is most frequently associated with basil, but can be made with many other ingredients. In Italian, the word pesto means an amalgam of ingredients that are bashed together. This is my mother’s version of red pesto, made with homemade oven-roasted tomatoes. Using the olive oil the roasted tomatoes are stored in gives the pesto a deep, rich tomato flavour; alternatively, use store-bought sun-dried tomatoes and excellent extra virgin olive oil. You can easily double or triple the pesto recipe if you need a greater quantity. It is also lovely as a spread on crusty bread.
Ingredients (serves 4-5)
200–250 g (7–9 oz) spaghetti, depending on your appetite Tomato pesto 40 g (11/2 oz) oven-roasted tomatoes 25 g (1 oz) pitted black olives 20 g (3/4 oz) pine nuts, toasted 1 small garlic clove, roughly chopped 25 g (1/4 cup) grated parmesan 1 tablespoon parsley leaves 80 ml (1/3 cup) extra virgin olive oil To serve 4–8 oven-roasted tomatoes, cut into long strips chopped parsley, for scattering extra virgin olive oil, for drizzling grated parmesan, for sprinkling
Spaghetti with Oven-roasted Tomato Pesto Recipe
Method
Start by making the pesto. If using larger oven-roasted tomatoes, roughly chop them before you begin. Place the tomato in a small food processor with the remaining pesto ingredients and pulse until the desired consistency is achieved. Scrape into a large bowl. Add the extra over-roasted tomato strips and season with salt to taste. Cook the spaghetti in a large saucepan of salted boiling water, following the packet instructions, until al dente. Drain the spaghetti, reserving a little of the pasta water, and add to the bowl of pesto. Stir well with a large fork or tongs until the pesto coats the spaghetti, adding a little reserved pasta water (or some extra virgin olive oil) to loosen if needed. Pile the spaghetti onto two warmed plates. Scatter with extra parsley, anoint with more olive oil and finish with a sprinkling of parmesan.
At Nonna’s Table by Paola Bacchia, published by Smith Street Books, AUD$45.00 NZD$49.99
Try this delicious recipe for Spaghetti with Oven-roasted Tomato Pesto recipe from new cookbook At Nonna’s Table by Paola Bacchia
Pesto is most frequently associated with basil, but can be made with many other ingredients. In Italian, the word pesto means an amalgam of ingredients that are bashed together. This is my mother’s version of red pesto, made with homemade oven-roasted tomatoes. Using the olive oil the roasted tomatoes are stored in gives the pesto a deep, rich tomato flavour; alternatively, use store-bought sun-dried tomatoes and excellent extra virgin olive oil. You can easily double or triple the pesto recipe if you need a greater quantity. It is also lovely as a spread on crusty bread.
Ingredients (serves 4-5)
200–250 g (7–9 oz) spaghetti, depending on your appetite
Tomato pesto
40 g (11/2 oz) oven-roasted tomatoes
25 g (1 oz) pitted black olives
20 g (3/4 oz) pine nuts, toasted
1 small garlic clove, roughly chopped
25 g (1/4 cup) grated parmesan
1 tablespoon parsley leaves
80 ml (1/3 cup) extra virgin olive oil
To serve
4–8 oven-roasted tomatoes, cut into long strips
chopped parsley, for scattering
extra virgin olive oil, for drizzling
grated parmesan, for sprinkling
Method
Start by making the pesto. If using larger oven-roasted tomatoes, roughly chop them before you begin. Place the tomato in a small food processor with the remaining pesto ingredients and pulse until the desired consistency is achieved. Scrape into a large bowl. Add the extra over-roasted tomato strips and season with salt to taste.
Cook the spaghetti in a large saucepan of salted boiling water, following the packet instructions, until al dente. Drain the spaghetti, reserving a little of the pasta water, and add to the bowl of pesto. Stir well with a large fork or tongs until the pesto coats the spaghetti, adding a little reserved pasta water (or some extra virgin olive oil) to loosen if needed.
Pile the spaghetti onto two warmed plates. Scatter with extra parsley, anoint with more olive oil and finish with a sprinkling of parmesan.
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