Creamy and flavorful spaghetti with sun-dried tomato pesto. The recipe I want to tell you today is a simple and quick first course to prepare. Last summer, taking advantage of the scorching heat, I prepared some delicious sun-dried tomatoes that I carefully store in a large jar and add to many recipes for a more intense and distinctive flavor. In truth, they can also be put in oil to enjoy them as a side to many dishes. Today I prepared a tasty and flavorful Sun-Dried Tomato Pesto and used it to season a great plate of spaghetti, but any other pasta shape is fine too. You can prepare it in advance and store it in a jar in the fridge, and it’s also great spread on crostini, bruschetta, and sandwiches, but I confess I could eat it by the spoonful! You can find sun-dried tomatoes already prepared, and I recommend taking advantage of the summer to make your own, needing only large trays and plenty of sunshine! Let’s hurry into the kitchen and prepare Pasta with sun-dried tomato pesto together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Energy 169.89 (Kcal)
- Carbohydrates 26.46 (g) of which sugars 2.43 (g)
- Proteins 6.16 (g)
- Fat 4.62 (g) of which saturated 0.63 (g)of which unsaturated 1.65 (g)
- Fibers 2.29 (g)
- Sodium 349.83 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spaghetti with sun-dried tomatoes
- 11.29 oz spaghetti
- 1.41 oz sun-dried tomatoes
- 2 tbsp extra virgin olive oil
- 4 fillets anchovies in oil
- 1 hot chili pepper
- 15 almonds
- 1 clove garlic
- 1 sprig parsley
- to taste salt
What you need
- Immersion Blender
How to prepare Pasta with sun-dried tomato cream
If you are using sun-dried tomatoes like me, not in oil, you must first soften them in boiling water. Place them in a bowl and pour boiling water over them, let them soften for at least 30 minutes. Drain the now softened tomatoes and transfer them to the glass of an immersion blender.
Add a clove of garlic, the anchovy fillets, the almonds, a hot chili pepper, and a sprig of parsley. Start blending and add olive oil until you have a dense and fragrant Sun-Dried Tomato Cream.
Cook the spaghetti, or other pasta shape, in plenty of salted water. Drain them al dente, keeping aside a little of the cooking water. Transfer the spaghetti to a bowl and toss them with the Sun-Dried Tomato Pesto. Add a few tablespoons of the pasta cooking water to make the pasta super creamy
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the Pesto in advance and store it for a few days in a jar in the fridge or even freeze it
For a more intense flavor, you can also add grated cheese
Don’t miss the recipe for my Spaghetti alla puttanesca
