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Spaghetti With Sun-Dried Tomatoes And Black Olive Pesto

21st.Century.Chef's picture
Ingredients
For black olive pesto
  Seeded black olives 1 Cup (16 tbs)
  Fresh basil leaves 1⁄3 Cup (5.33 tbs)
  Garlic 6 Clove (30 gm), crushed
  Lime juice 2 Tablespoon (Or To Taste)
  Pine nuts/Walnuts 1⁄3 Cup (5.33 tbs), coarsely chopped
  Grated parmesan 1⁄4 Cup (4 tbs)
  Olive oil 1 1⁄4 Cup (20 tbs)
  Salt 1⁄2 Teaspoon
For spaghetti
  Spaghetti 400 Gram
  Olive oil 2 Tablespoon
  Small button mushrooms 250 Gram, stems removed
  Baby corn 300 Gram, cut into half on the slant
  Green bell pepper 1 Large, sliced
  Sun dried tomatoes in oil 1 Cup (16 tbs), finely sliced (Commercial)
  Garlic 2 Clove (10 gm), finely sliced
  Fresh red chilies 1 Small, seeded and finely chopped
Directions

GETTING READY
1. To prepare the black olive pesto, in a food processor jar, combine all ingredients except the oil and salt.
2. Blend, pulsing in short burst so that the ingredients are coarsely pureed.
3. With the motor running at a low speed, gradually pour in the oil in a steady and thin stream so that it gets incorporated into the puree to form a thick emulsion.
4. Season the person with salt and continue processing till it is well blended into a fine paste.
5. Empty into a bowl and set aside until serving.

MAKING
6. In a large saucepan, plunge the spaghetti in plenty of boiling salted water and cook till al dente.
7. Refresh under tap water and drain in a colander.
8. Transfer into a serving bowl and toss with oil to prevent the spaghetti from sticking.
9. In another small saucepan, blanch mushrooms and baby corn for 1 to 2 minutes and bell pepper for 1 minute in boiling salted water.
10. Refresh and drain the vegetables thoroughly.
11. Add the blanched vegetables, sun-dried tomatoes and preservation oil, garlic and chili to the spaghetti and toss well using two large forks.

SERVING
12. Heap the spaghetti into 2 deep dish plates.
13. Top with the prepared pesto and serve at room temperature.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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