Pesto Pantesco with Spaghetti
A vibrant Sicilian pesto from the island of Pantelleria, made with fresh tomatoes, toasted almonds, capers, basil, parsley, garlic, and olive oil. No Parmesan, no cooking — just pulse, toss, and serve over spaghetti for an easy, flavor-packed meal.
Makes: 4 Servings
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Ingredients:
- ⅔ cup Slivered Almonds toasted
- 1 ¼ lbs. Tomatoes cored and quartered
- ¾ cup Fresh Basil Leaves
- ½ cup Fresh Parsley Leaves
- 3 tbsp. Salted Capers rinsed well OR ¼ cup Brined Capers (unrinsed)
- 1 Garlic Clove peeled
- 1 tsp. Kosher Salt plus more for pasta water
- ¼ tsp. Red Pepper Flakes
- ½ cup Extra Virgin Olive Oil
- 1 lb. Spaghetti
Instructions:
- Bring 3 quarts of water to a boil over high heat for the pasta. While you wait for that, let’s make the Pesto Pantesco.
- Pulse slivered, toasted almonds in a food processor until the pieces are no bigger than ¼ inch. Add tomatoes, basil, parsley, capers, garlic, salt, and pepper flakes. Pulse until a cohesive mixture forms.
- With the food processor running, slowly pour in the olive oil in a steady stream until emulsified. Transfer half of the pesto to a large serving bowl.
- Add 2 tablespoons of kosher salt to the boiling water and add the pasta. Cook the pasta, stirring often until al dente, about 8 minutes. Use tongs to transfer the al dente pasta to the serving bowl and top with the remaining pesto.
- Toss the pasta and pesto until well combined. Add a little pasta water, a tablespoon at a time, to adjust consistency as needed.
Tips/Notes
- Adding a simple, baked chicken breast or thigh is a great way to make this a complete meal.
- Use 1/4 cup of brined, unrinsed capers if you can’t find salted capers.
- Garnish with more Fresh herbs. Top the Pesto Pantesco with more fresh basil or parsley leaves.
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