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Anna's Spaghetti and Pesto Trapanese

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“In 'Lidia's Italy' by Lidia Bastianich. Sicily”

Ingredients Nutrition


  1. Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.
  2. Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and 1/2 t salt.
  3. Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived.
  4. With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
  5. Taste, and adjust seasoning.
  6. Heat 6 quarts water with 1 T salt to the boil in a large pot.
  7. Scrape all the pesto into a big warm bowl.
  8. Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto.
  9. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
  10. Serve immediately in warm bowls.

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