Spaghetti with Sicilian Pesto

Ingredients

• Sweet Pepper 1 piece
• Tomatoes 5 pieces
• Anchovy fillet 5 pieces
• Capers 0 oz
• Light Raisins, Seedless 0 oz
• Almond 0 oz
• Spaghetti 10 oz
• Parsley to taste
• Grated Pecorino Pepato Cheese to taste
• Chopped almonds to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Make an 'X' cut on the tomatoes and place them in boiling water for 30 seconds, then transfer them to cold water.

Step 3

Peel the tomatoes, cut them into quarters, and remove the seeds.

Step 4

Blanch the almonds and remove their skins.

Step 5

Roast the pepper in an oven preheated to 390°F for 30 minutes, turning it halfway through the cooking time. Then peel it, remove the seeds, and cut it into several pieces.

Step 6

Place the bell pepper, tomatoes, almonds, anchovies, capers, 100 grams of Parmesan cheese, raisins, and olive oil into a blender, season with salt and pepper, and blend until smooth.

Step 7

Cook the pasta according to the package instructions. Drain the water, leaving 1 cup.

Step 8

Add Sicilian pesto to the pot with the pasta.

Step 9

Dilute everything with the pasta water: gradually add the water while stirring the mixture until the pasta is coated in a smooth sauce.

Step 10

Serve, sprinkled with grated cheese, garnished with almond flakes and herbs.