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Spaghetti with Sun Dried Tomato Pesto



For the Pesto:

  • 200 g (about 7 ounces or 1 1/3 cups) of sun-dried tomatoes
  • 10 leaves of basil
  • 1 clove of garlic
  • 1 chili pepper (whole if you prefer it spicy)
  • Oregano to taste (as much as needed)
  • 30 ml (about 2 tablespoons) of extra virgin olive oil

For the Spaghetti:

  • 200 g (about 7 ounces or a little less than 1/2 pound) of spaghetti
  • Salt to taste for the cooking water
  • Bread crumbs


  1. Finely chop the sun-dried tomatoes, basil, garlic, and chili pepper.
  2. Add the extra virgin olive oil and oregano to the chopped mixture and mix to obtain a pesto.
    1. Cook the spaghetti in plenty of salted water until al dente, about 8 minutes.
    2. Meanwhile, in a pan, toast the bread crumbs until they become brown and set them aside.
    3. In another pan, heat two tablespoons of the prepared pesto.
    4. Drain the spaghetti, reserving a ladle of the cooking water.
    5. Add the spaghetti to the pan with the pesto, adding a little cooking water to emulsify.
    6. Serve the spaghetti coated with the pesto and top with the toasted bread crumbs.
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