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