Spaghetti in special pesto sauce

Name: Spaghetti in special pesto sauce
Ingredients: 70 grams of spaghetti; 2 sun-dried tomatoes; 2 fresh tomatoes; 1 clove of garlic; 6 fresh basil leaves; 3 fresh oregano leaves; 1/2 teaspoon chili flakes; a handful of parmesan; a handful of roasted cashews.

Pasta/Pizza - Spaghetti in special pesto sauce by Ludovica L. - Recipia

On evenings when I'm not in the mood for something complicated and want to put something quick on the table, these pesto spaghetti are a sure choice. I've often found myself coming home, seeing just a few ingredients in the fridge, and quickly pulling out the food processor. Most of the time, I've made them just like this, with sun-dried tomatoes and cashews. Everything is ready in a quarter of an hour. Quick info Total time: 15 minutes Preparation: 10 minutes Cooking: 8-10 minutes (as long as the pasta boils) Servings: 1 generous serving Difficulty: easy Recipe type: quick pasta, vegetarian Ingredients 70 grams spaghetti 2 sun-dried tomatoes 2 fresh tomatoes 1 clove of garlic 6 fresh basil leaves 3 fresh oregano leaves 1/2 teaspoon chili flakes 1 handful of grated Parmesan 1 handful of roasted cashews Preparation method 1. Bring a pot of water to a boil and add salt, then the spaghetti. Follow the cooking time on the package. 2. Meanwhile, prepare the sauce. In the food processor, place the sun-dried tomatoes, chopped fresh tomatoes, garlic clove, basil leaves, oregano, chili flakes, roasted cashews, and Parmesan. Blend everything until a fairly smooth paste forms. 3. When the pasta is ready, drain it. Put it back in the pot or in a large bowl. Drizzle a little of the oil from the sun-dried tomatoes over them (if the tomatoes were not in oil, you can use a little plain olive oil). 4. Add the pesto over the pasta and gently mix until evenly coated. 5. Finally, top with a few basil leaves and grated Parmesan. Why I make this recipe often It’s quick to prepare, doesn’t require complicated ingredients, and tastes great every time. It works well for a lunch or dinner when I don’t feel like spending much time in the kitchen. The flavor is balanced between creamy, salty, crunchy, and slightly spicy. If I’m in a hurry, I can do everything almost on the go. Tips and variations Tips - The pasta should be cooked al dente; otherwise, the pesto won't cling to it as well. - Don’t forget to use the oil from the sun-dried tomatoes; it adds a subtle flavor and helps with the texture of the sauce. - If the pesto seems too thick, you can add 1-2 tablespoons of the pasta cooking water. Substitutions - Cashews can be replaced with walnuts or almonds, but the flavor changes slightly. - You can use vegetarian Parmesan (dairy-free) if a dairy-free option is needed. - Sun-dried tomatoes without oil work, but the sauce won’t have the same depth. Variations - If you want a greener pesto, add more basil or a bit of arugula. - You can reduce the amount of chili for a milder version. - A few pitted olives can be added to the sauce for extra flavor. Serving ideas - It goes well with a simple salad on the side for a light lunch. - The pesto also works on a slice of toasted bread, if any is left. - Sprinkle additional Parmesan or even a few pine nuts on top for extra texture. Frequently asked questions 1. Can I use a different type of pasta instead of spaghetti? Yes, any type of pasta works, but long ones (spaghetti, linguine) hold the sauce better. 2. Can the pesto be made without a food processor? It can be chopped with a knife, but the texture won’t be as smooth and it takes longer. 3. What do I do if I don’t have sun-dried tomatoes? You can use regular dehydrated tomatoes, but I recommend using at least a little olive oil for consistency. 4. How spicy is the sauce with 1/2 teaspoon of chili? It has a slight heat; it’s not very spicy. It can be easily adjusted to taste. 5. Can I omit the garlic? Yes, but the flavor of the sauce will be milder. Nutritional values Approximately, one serving (all the ingredients above) has about 550 kcal. Of these, the carbohydrates from the pasta account for about 70-80 grams, fats (from oil, Parmesan, cashews) about 22-25 grams, and proteins around 18-22 grams. Values may vary depending on the exact type of pasta and how much Parmesan is added at the end. Storage and reheating Pasta with pesto is best freshly made. If there are leftovers, they can be stored in the fridge until the next day in a covered container. When reheating, it’s good to add a tablespoon of water or a little oil; otherwise, the pesto can dry out and lose its texture. However, the texture won’t be as good as at the beginning. If the pesto sauce remains separate, it can be stored for 1-2 days in the fridge, but it will oxidize easily.

Spaghetti in special pesto sauce

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