Spaghetti al Pesto Genovese
|Ingredient||For Two||For Two|
|pesto alla genovese||2 Tbsp.||2 Tbsp. (30g)|
|extra-virgin olive oil||3 Tbsp.||3 Tbsp.|
|grated parmesan cheese||3 Tbsp.||3 Tbsp.|
|salt||⅓ tsp.||⅓ tsp.|
|pine nuts (optional)||to taste||to taste|
Using previously-prepared pesto alla genovese as a base, you can make a delicious homemade pasta sauce in about as much time as it would take to open a bottle from the supermarket, and you can adjust the oil and salt level to your own tastes.
- Have some pesto alla genovese basil paste on hand; if frozen, break off the amount you’ll need and thaw.
- Boil spaghetti.
Boil spaghetti in a large pot of salted water. Follow the directions if using packaged spaghetti, making sure to stop when it’s still al dente. Drain and set aside.
- Mix sauce ingredients.
In a large bowl mix prepared basil paste, olive oil, parmesan cheese, salt, and pepper, stirring until smooth. The amount of oil, cheese, and salt can be adjusted to your taste.
- Toss sauce and pasta.
Add the spaghetti to the bowl and toss with a pair of forks until well coated.
Put on plates and sprinkle with whole pine nuts and more parmesan cheese, if you like.
- The advantage of salting the water that the pasta is boiled in is that the pasta itself will have more flavor; this doesn’t necessarily work well with heavily-salted bottled sauce, but with a homemade sauce like this it creates a dish with more balance. Use about 2 liters (a half gallon) of water and 1 Tbsp. salt for 200g (7 oz.) of spaghetti.