Spaghetti al Pesto Genovese
| Ingredient | For Two | For Two |
|---|---|---|
| spaghetti | 7 oz. | 200g |
| 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. |
| pepper | pinch | pinch |
| 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.
Preparation
- Have some pesto alla genovese basil paste on hand; if frozen, break off the amount you’ll need and thaw.
Directions
- 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. - Serve.
Put on plates and sprinkle with whole pine nuts and more parmesan cheese, if you like.
Notes
- 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.