Sun Dried Tomato Pesto Pasta

Today the star of my pasta dish includes sun-dried tomatoes. Delivered to me by Zia Teresa’s Italy in a Box, they are delicious. Try their authentic Italian products, you won’t be disappointed.  My Sun Dried Tomato Pesto Pasta is simple, clean and full of flavour. For the pasta I use Casarecce which gives me the traditional taste of Calabria. Another fabulous product from Italy in a Box. Check them out on Instagram @italyinaboxcanada.

Cooking Pasta

I have to rant, because there are rules for cooking pasta.  My one pet peeve is for those who add oil to the pasta pot.  As Lidia Bastianich would say, “ Do not—I repeat, con to—add oil to your pasta water!  That’s an order!”  If you add oil, your sauce won’t stick.  My nonna was very meticulous about the way pasta was cooked.  You need to keep it healthy my making it al dente, or “to the tooth”.  Al dente pasta is digested and absorbed slower by your body. Finally, use a large pot and salt the water.  Your pasta water should taste like the Mediterranean.  

Ingredients for Sun Dried Tomato Pesto Pasta

• 250 grams Casarecce ( reserve 1/2 cup pasta water)
• 1/2 cup toasted almonds
• 1/2 cup steamed spinach
• 12 sun-dried tomatoes (reserve 4 and chop with a knife)
• 2 cloves garlic
• 1/4 cup grated Parmesan
• 1/4 cup olive oil

Process

Cook the Casarecce until al dente and gather all your ingredients.

Meanwhile put the toasted almonds, steamed spinach, sun-dried tomatoes, garlic and Parmesan in a food processor.  Pulse a few times and then slowly add the olive oil. Place into a small bowl, add in the chopped reserved sun dried tomatoes and mix.

Put the pesto into a pan, but do not cook it.  Drain your pasta and add to the pan with the pesto.Toss together and add in your 1/2 cup pasta water and a little more as required.  This will create a thicker, richer more cohesive sauce.  

Serve with more grated cheese and drizzle a little more olive oil on it.  

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Sun Dried Tomato Pesto Pasta

Author Renata Solski

Ingredients

• 250 grams Casaracce reserve 1 cup pasta water
• 1/2 cup toasted almonds
• 1/2 cup steamed spinach wring out water
• 12 sun-dried tomatoes reserve 4 and chop
• 2 cloves garlic sliced
• 1/4 cup grated Parmesan
• 1/4 cup olive oil

Instructions

1. Cook the spaghetti until al dente.

2. Meanwhile put the toasted almonds, steamed spinach, sun-dried tomatoes, garlic and Parmesan in a food processor. Pulse a few times and then slowly add the olive oil. Remove to a small bowl and add in the remaining choppped sun dried tomatoes.

3. Put the pesto into a pan, but do not cook it. Drain your pasta and add to the pan with the pesto.

4. Toss together and add in your 1/2 cup pasta water as required. This will create a thicker, richer more cohesive sauce.
5. Serve with more grated cheese and drizzle a little more olive oil on it.