Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Spaghetti con il pesto di pomodori secchi

Spaghetti with Sun-Dried Tomato Pesto

Name: Spaghetti with Sun-Dried Tomato Pesto
Total time: 3000 s
Yield: 4 people
Ingredients: 5 1/3 oz sun-dried tomatoes, not packed in oil (150 grams); 2 3/4 oz unsalted pistachios (80 grams); 6 anchovy fillets in oil; 2 3/4 oz grated Pecorino Romano cheese (80 grams); 10 fresh basil leaves; 1 garlic clove; 2/3 cup extra virgin olive oil (150 ml); 11 oz spaghetti (320 grams); Salt, to taste

Cucina, AMORE e Fantasia di Tiziana Ricciardi @cucinaamoreefantasia

This is a very flavorful sauce, a tasty alternative to classic pesto. It's delicious and also great for making bruschetta.

Cucina, AMORE e Fantasia di Tiziana Ricciardi @cucinaamoreefantasia

This is a very flavorful sauce, a tasty alternative to classic pesto. It's delicious and also great for making bruschetta.

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Ingredients

50 minutes

4 people

5 1/3 ozsun-dried tomatoes, not packed in oil (150 grams)
2 3/4 ozunsalted pistachios (80 grams)
6anchovy fillets in oil
2 3/4 ozgrated Pecorino Romano cheese (80 grams)
10fresh basil leaves
1garlic clove
2/3 cupextra virgin olive oil (150 ml)
11 ozspaghetti (320 grams)
Salt, to taste

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Steps

50 minutes

1

Rinse the sun-dried tomatoes under cold water to remove excess salt and rehydrate them. Drain, lay them on a cloth towel to dry, then cut into pieces. Place the sliced garlic, pistachios, and basil in a food processor.
2

Start blending, then add the anchovy fillets and continue blending. Add the sun-dried tomatoes and Pecorino Romano, and keep processing. Gradually pour in the olive oil while blending until you get a smooth mixture. Taste and adjust salt if needed.
3

The pesto is ready to use as a pasta sauce or as a topping for bruschetta.