|Inspired by Chef Lidia|
This recipe is also perfect for vegetarians. Simply use vegetable stock instead of chicken stock and serve with a garden salad. I make it both with meatballs and as a Meatless Monday dish. I prefer to use fresh oregano, but if your garden has a surplus of fresh basil you can substitute as noted.
This is a recipe that requires a food processor. In most of my recipes I use the processor only as a convenience and give you the option of slicing and dicing by hand. But for this one there really is no way around having a standard sized food processor. If you don't it's best to select another recipe.
1 pound thick spaghetti
10 ounce jar of sun dried tomatoes in oil
2 tablespoons tomato paste
3/4 cup (3-4 ounces) pine nuts
2 large garlic cloves, peeled
1/2 cup fresh oregano (basil can be substituted)
1 cup fresh Parmesan cheese plus more for garnishing (grated)
2 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 1/2 cups chicken or vegetable stock
salt and pepper, to taste
1/2 cup Panko-style bread crumbs, seasoned
Place the sun dried tomatoes with their oil in the bowl of a food processor fitting with the chopping blade. Add the tomato paste, nuts, garlic, oregano and Parmesan cheese (reserving a bit of the cheese for garnish.) Run the processor until a thick paste forms.
Bring a large pot of salted water to a boil. While it heats, place the a large deep skillet over medium heat. Add 1 tablespoon of olive oil and when warmed, add the chopped onion. Saute for 3-5 minutes stirring regularly until the onions are soft and translucent. Add the tomato pesto to the skillet and heat for another minute, stirring regularly Add the stock and stir in. Heat to simmering, reduce heat to low and cover, stirring occasionally.
Add one tablespoon of olive oil to a small saute pan set over moderate heat. Toss in the bread crumbs and stir constantly until they are golden brown. Add seasoning (salt, pepper, granulated garlic) if they were not pre-seasoned.
When the water is boiling, add the pasta and cook according to package directions until the spaghetti is just barely al dente. You will continue to cook it in the sauce for another minute or two, so do not over cook it in the water. Using tongs move the al dente pasta directly into the hot tomato pesto and turn to coat. Add pasta water if needed to loosen the spaghetti and the correct consistency is reached. Heat for a minute or two longer, and plate. Sprinkle each serving with the toasted breadcrumbs and serve with the remaining grated Parmesan cheese.
|Glassware Snaplock Storage Container|