We’re keen on sundried tomatoes, as we’ve already told you here. As appetizers or side dish, you can often find them on our table. This summer, by the way, we were in the mood for experimenting new combinations of flavors, so why not try that delicious sundried tomatoes pesto we’ve often run into?
No sooner said than done.
Inspired by a recipe found in Sarah Brunella’s foodblog (www.fragolelimone.com), we made this try. And now, we can say it for sure, it’s going to be a staple of ours.
What you need (it serves 4): 450 g whole spaghetti, 20 sundried tomatoes (needless to say we used the Great Mother’s ones), 100 g peeled almonds, the juice and the zest of one lemon (organic is better), some parsley, 5 tbs breadcrumbs, extra virgin olive oil, salt and chili pepper.
What to do next: let sundried tomatoes soak in cold water for 15 minutes. In the meanwhile, toast the chopped almonds and the breadcrumbs in a saucepan with a little olive oil, salt and chili pepper. When ready, add the lemon zest and the parsley. Remember to keep some almonds apart to garnish the final dish.
In the same saucepan, prepare a sauce with the lemon juice, some extra virgin olive oil and the chopped sundried tomatoes. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to the pot, add the sauce, the toasted almonds with breadcrumbs, and stir until well combined. Add enough reserved cooking liquid to pasta to moisten if dry.
Serve immediately with parsley, toasted almonds and drizzle with an excellent extra virgin olive oil.