Spaghettoni al Pesto con Pomodorini
Pasta with Basil Pesto and Cherry Tomatoes
Submitted By: Taz
Ingredients:
1 lb Fresh or Dried Spaghettoni
8-10 Ripe Cherry Tomatoes - whole, halved, or quartered
2 Tbs Kosher Salt
Basil Pesto:
1 Cup packed Fresh Basil Leaves
3 Tbs Pine Nuts
¼ Cup Pecorino-Romano Cheese - grated
1-2 Large cloves Fresh Garlic - minced fine
¼ Cup Extra Virgin Olive Oil
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Optional Garnish:
Additional Roasted Pine Nuts
Fresh Basil Leaves
Additional Grated or Shaved Pecorino-Romano
Preparation:
Make the Basil Pesto:
- Place the pine nuts in a small/medium skillet over medium heat - Allow to roast (stirring frequently) until golden and fragrant (apx 3-4 minutes) - Allow to cool to room temperature
- Place the basil leaves and roasted/cooled pine nuts in the work bowl of a small food processor and pulse 5-6 times - Scrape down the sides and add the pecorino-romano and garlic - Pulse 3-4 times and, again, scrape down the sides
- While the processor is running, slowly drizzle in the olive oil until fully incorporated - Scrape down the sides and pulse 4-6 times - Transfer to a small bowl and add salt and pepper to taste - Cover with plastic wrap directly on the surface of the pesto and set aside until needed
Make the Dish:
- Bring 1 gallon of water to a boil in a large pot over high heat
- Once the water is boiling, add the salt and stir until fully dissolved
- Add your pasta and allow to cook until just slightly 'harder' than al dente (apx 1-2 minutes less than package directions)
- Transfer ½ Cup of the pasta water to a small bowl and set aside
- Drain your pasta and transfer the cooked pasta to a medium/large mixing bowl
- Add the basil pesto, the cherry tomatoes, and the reserved pasta water - Toss until ‘silky and saucy’ and everything is thoroughly coated
- Transfer to a serving dish or divide into individual serving bowls - Serve hot or cold garnished as desired along with a good 'hunk' of crusty bread
