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Spaghetti with Sun-Dried Tomatoes and Black Olive Pesto

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

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.

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.

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
Main Dish
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2926 Calories from Fat 1852

% Daily Value*

Total Fat 213 g328.2%

Saturated Fat 25.2 g125.8%

Trans Fat 0 g

Cholesterol 13.7 mg4.6%

Sodium 1886.8 mg78.6%

Total Carbohydrates 224 g74.5%

Dietary Fiber 16.2 g64.7%

Sugars 31.2 g

Protein 55 g109.4%

Vitamin A 13.1% Vitamin C 150.4%

Calcium 31.7% Iron 60.7%

*Based on a 2000 Calorie diet

Spaghetti With Sun-Dried Tomatoes And Black Olive Pesto Recipe