The art of simplicity! Yes indeed… because these homemade spaghetti are prepared with just a few moves and a few ingredients, but the final result is super tasty. You just have to try them!
Other spaghetti recipes you might be interested in:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Homemade Spaghetti
- 12 oz spaghetti
- 3 oz sun-dried tomatoes in oil
- 2 1/2 oz blanched almonds
- 1 clove garlic
- 7 oz green beans
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Blender
- 1 Skillet
- 1 Pot
- 1 Colander
Preparation of Homemade Spaghetti
Put the drained sun-dried tomatoes, whole almonds, peeled garlic clove with the central germ removed, a generous pinch of salt, a good grind of black pepper, and 2 3/4 tbsp of oil in a blender. Blend everything until you get a fairly coarse mixture. I used the Thermomix “by sight”, blending and gathering the pesto towards the center of the bowl several times.
Transfer it to a large skillet, soften it with the necessary amount of pasta cooking water to obtain a creamy mixture, and cook over very low heat for a few minutes.
Trim the green beans, wash them, and cut them into even pieces.
In a pot, bring plenty of salted water to a boil. Drop in the green beans and cook them for five minutes before adding the spaghetti.
Cook until done, then drain spaghetti and green beans and transfer them to the skillet with the sauce. Save some cooking water to use if the sauce seems too dry.
Mix well to combine all ingredients, flavor with finely chopped parsley and adjust salt if necessary.
Divide the homemade spaghetti into individual plates and serve immediately, very hot. Enjoy! Paola
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Note
I found this recipe in an old issue of the magazine “Sale e Pepe” and here I proposed it with my modifications.
