Pesto Pantesco with Spaghetti

kelly's kitchen, recipes, Style at a Certain Age

Welcome to Kelly’s Kitchen! Today I have a recipe for an Italian pesto that I found in Cook’s Illustrated. This version of pesto hails from Pentelleria, southwest of Sicily. What makes this pesto different than other pestos you might think of, is the addition of capers and tomatoes, the mix of herbs, almonds, and the lack of parmesan. All in all, what makes it a pesto is that it’s a smashed sauce. The word pesto means “crushed” and it can contain any pulverized (typically local) herbs, nuts, and olive oil. This recipe is a revelation and I am so excited to have it in my repertoire! Let’s jump in!

The Summary

Today we are making Pesto Pantesco with Spaghetti

Be sure to find the shoppable key ingredients and equipment

Pesto Pantesco with Spaghetti

Pesto Pantesco with Spaghetti 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

How to Prepare Pesto Pantesco with Spaghetti

Step 1

Bring 3 quarts of water to a boil over high heat for the pasta. While you wait for that, Make the Pesto Pantesco.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Toss the pasta and pesto until well combined. Add a little pasta water a tablespoon at a time to adjust consistency as needed.

I baked some chicken thighs to slice up and add to each serving to make this a complete meal. Even if you don’t add chicken, this Pesto Pantesco with Spaghetti is so flavorful! It’s light and the fresh flavors are perfect for a summer pasta dish. I hope you give this recipe a try! Take care and be well, xo Kelly

Tips for Preparing Pesto Pantesco with Spaghetti

1. Adding a simple, baked chicken breast or thigh is a great way to make this a complete meal.

2. Use 1/4 cup of brined, unrinsed capers if you can't find salted capers.

3. Garnish with more Fresh herbs. Top the Pesto Pantesco with more fresh basil or parsley leaves.

Key Ingredients and Equipment

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Pesto Pantesco with Spaghetti