Spaghetti with Sicilian Pesto

Spaghetti with Sicilian Pesto

Spaghetti with Sicilian Pesto

Ingredients

1 pound Rustichella D'Abruzzo spaghetti, cooked to package instructions.

Trapanese Pesto

2 cloves garlic, smashed

½ cup Academia Barilla Extra Virgin Olive Oil

½ cup mint leaves

1 cup fresh basil leaves

¼ cup almonds, blanched
½ cup pecorino cheese, grated
4 ripe Roma tomatoes, peeled and finely diced

¼ teaspoon

1 teaspoon salt

Fried Capers

½ cup Mediterranean Organic Wild Non-Pareil Capers
¼ cup Academia Barilla Extra Virgin Olive Oil

Preparation

1. Place the almonds, garlic and chili flakes in a food processor and pulse just until roughly chopped.

2. Add the mint, basil and cheese and pulse again briefly until everything is blended.

3. Slowly drizzle in the olive oil. This sauce can be made chunky and has more character done in this way.

4. Transfer the sauce to a bowl and add the tomatoes. Season with salt to taste.

5. Toss pasta with pesto. Garnish with pecorino Romano cheese and fried capers*.

*Preparation: Fried Capers

Heat oil in sauté pan and lightly fry capers. Remove capers from oil with slotted spoon; drain them on paper towels.