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Spaghetti with Sicilian Pesto - Tomato Envy : Tomato Envy

Spaghetti with Sicilian Pesto

September 22, 2015 | By | Reply More

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spaghetti with Sicilian pesto

There are a few people in my life who never let me down: Mr. President, my parents, Jon Stewart, and Ina Garten. Topping the list of people who do sometimes let me down is Martha Stewart. I dig her, a lot. And, I admire her for all her accomplishments, her marketing and business brilliance and her ability to to give a shit about Halloween. But for some reason, the recipes of Martha Stewart magazine (yes, I’m a subscriber) meet with inconsistent results in my kitchen.

This whole week, I’ve been struggling with inspiration in the kitchen. I worked from home, and normally, the time and energy I save by not having to commute to an office is used prepping and planning home-cooked dinners. I’m having a stressful time at work though and nothing saps my creativity like stress. I struggled to even come up with a decent meal plan for the week. So, when I saw the easy pasta recipes featured in this month’s Martha Stewart Living, I was tempted.

This recipe makes use of the late summer bounty of red sweet peppers and heirloom tomatoes my garden is still pumping out. Mr. President likes anything made with golden raisins, so that cinched the deal. I didn’t even have to make a trip to to grocery since the ingredients were already in my pantry or garden. And boy was this good! Simple and delicious, this is a recipe I’ll make over and over again. The pesto is basically a no-cook puree that freezes well, so make an extra batch if you can. I did and I’ll pull it from the freezer the next time I’m feeling overwhelmed and want to skip making a proper dinner.

I don’t like having days that feel hurried and stressed, but it happens to all of us. That’s why you should add spaghetti with Sicilian pesto to your short list of things to make when nothing else seems possible.

spaghetti with Sicilian pestoThanks, Martha – you are now the wind beneath my wings!

Ingredients (Serves 4)

1 red bell pepper

1 1/2 pounds ripe tomatoes, cored and quartered

5 anchovy fillets, rinsed and patted dry

3 Tbsp. capers, drained and rinsed

2 Tbsp. golden raisins

1/3 cup blanched toasted almonds, coarsely chopped (toast in a dry skillet), plus more for serving

2 1/2 ounces of freshly grated Parmesan cheese, plus more for serving

1/4 cup olive oil, plus more for serving

Sea salt and freshly ground pepper

1 pound spaghetti

Fresh chopped flat-leafed parsley for serving

homelite 150 automatic chainsaw parts spaghetti with Sicilian pestoStep one: 

1 red bell pepper

1 1/2 pounds ripe tomatoes, cored and quartered

5 anchovy fillets, rinsed and patted dry

3 Tbsp. capers, drained and rinsed

2 Tbsp. golden raisins

1/3 cup blanched toasted almonds, coarsely chopped (toast in a dry skillet)

2 1/2 ounces of freshly grated Parmesan cheese

1/4 cup olive oil

Sea salt and freshly ground pepper

Roast your whole red pepper by either turning it directly over a gas flame or blackening it under a broiler. Char the pepper on all sides and transfer it to a bowl and cover the bowl tightly with plastic wrap. Let sit for 10 minutes. Meanwhile, prepare the tomatoes, anchovies, capers, raisins, almonds, cheese and oil and place them in a food processor. Once the pepper is cool enough to handle, slide off the skin, and remove the seeds and inside membranes. Tear the pepper into pieces and add them to the food processor. Puree everything together until smooth. Season to taste with salt and pepper.

underwriting loans definition Step two:

1 pound spaghetti

Fresh chopped flat-leafed parsley for serving

Cook spaghetti in a large pot of rapidly boiling, generously salted water until just shy of al dente. It will continue cooking once you add the sauce, so don’t overcook here. Reserve one cup of the pasta cooking water, drain pasta, and return it to the pot over low heat. Immediately add the pesto sauce along with 1/2 cup of reserved pasta water and stir to coat the spaghetti. Add more pasta cooking water only if needed.

Serve topped with more freshly grated cheese, chopped almonds and freshly chopped parsley.

 

 

 

 

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