FOR THE SAUCE
Components
- 1/2 cup (tea) of sun-dried tomatoes (approximately 11 pieces)
- One-third of a tea cup of olive oil
- 2 tablespoons of shredded parmesan cheese
- 2 tablespoons of unsalted roasted cashew nuts
- 1 garlic clove
- One sprig of basil
- A small pinch of salt
Setup phase
- Remove the garlic clove’s skin. Rinse and dry the basil leaves.
- Put all the ingredients into the food processor (or blender) and blend for approximately one minute until a sauce forms. Taste and adjust the salt as needed. Save the recipe.
If you are using homemade dried tomatoes, consider including 2 roasted garlic cloves and preserved basil leaves in the recipe.
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Components
- 160 g of spaghetti pasta (or another type of long, firm dry pasta)
- all sauce sun-dried tomato pesto
- sodium chloride
- Dried chopped tomato, to taste, for serving.
- Roasted chestnut ready to taste and serve
- basil leaves as desired for serving
- parmesan cheese crisps for serving, as desired
Setup phase
- Use a medium-sized pot with approximately 3 liters of water and heat it on high. Once it reaches a boil, add 1½ tablespoons of salt, add the noodles, and stir. Cook for the duration specified on the package, or until the noodles are al dente, stirring occasionally to prevent them from sticking together.
- After cooking the noodles, set aside 1 cup of the cooking water—it helps to thicken the sauce. Toss the spaghetti and return it to the pan.
- Incorporate the dried tomato pesto sauce and stir gently. Gradually add the reserved water to loosen the sauce. Serve immediately, garnished with chopped dried tomatoes, chopped cashew nuts, parmesan crisps, and basil leaves.
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The pesto sauce can be made ahead of time, making this recipe even more convenient! Place the sauce in a container, drizzle with olive oil, and store it in the refrigerator for up to 15 days or freeze it for up to 3 months.
