Dirty Pesto Spaghetti

Dirty Pesto Spaghetti

Classic basil pesto with the extra addition of tomatoes for a silky, fragrant sauce to dress some whole wheat spaghetti!

One particular thing I love about pesto is that you can really play around with it, adding or replacing ingredients to match your buzz taste. Here on expatcucina you can find a number of different pesto sauces, check them all out here!

Today I come to you with a very simple variation to the classic basil pesto, which, how we say in Italy, gets “dirty” with some tomato paste!

Make a larger batch and store it in your freezer covered with a thin layer of EVO, for up to 2 months!

Ingredients (serves 6):

  • 1 large bag of basil leaves
  • 2 cloves of garlic, peeled
  • 1/4 tsp salt (+ 1 tbsp for boiling pasta)
  • 1/2 cup grated parmesan cheese (+ more to sprinkle on pasta)
  • 2 tbsp tomato paste
  • ground black pepper
  • 2 tbsp pine nuts
  • Extra virgin olive oil
  • 450 g whole wheat spaghetti

Wash and pat dry the basil leaves

Place basil, grated parmesan cheese, 1/4 tsp salt, ground black pepper, pine nuts, garlic cloves and tomato paste into a blender.

With your blender on, slowly pour in the extra virgin olive oil, just enough to allow a smooth pourable paste to form

Bring a large pot of water to a boil, add 1 tbsp of salt and cook your spaghetti until “al dente”. Drain them and dress them with your pesto.

Sprinkle some extra parmesan cheese and serve them up!




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About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.