Biting into a thick, luscious tomato plucked from the vine delivers a serenity that is hard to capture. Sadly, the window for these precious bites is narrow, and when the first signs of frost appear, we’re forced to pack each taste away as a memory to be uncovered next year. Thankfully, there are lots of ways to save and savor tomato season well into winter. From fresh tomato passata sauces to tangy and bold sun-dried tomatoes, we can enjoy the many other delicious qualities that the fruit can bring us. Rich and filled with umami depth, this sun-dried tomato pesto recipe captures the bold, concentrated flavors of organic sun-dried tomatoes. Serve as is, or add blackened chicken for a pop of protein.
Sun-Dried Tomato Pesto Spaghetti
▢ 1 box Spaghetti
▢ 1 packet Organic Sun-Dried Tomatoes, thoroughly rinsed and drained
▢ 3 cloves garlic, smashed and peeled
▢ 1/4 cup walnuts
▢ 1 tbsp lemon juice
▢ 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
▢ Pinch Sicilian Chili Pepper Flakes
▢ 1 tsp Sicilian Sea Salt with Basil
▢ 1/2 cup Heritage Blend Extra Virgin Olive Oil
- Preheat the oven to 350°F.
- Spread the walnuts on a baking sheet, and bake until fragrant and golden brown, roughly 7-9 minutes. Cool completely.
- Bring a large pot of water to a boil and salt generously. Cook the Spaghetti until al dente, roughly 9 minutes. Reserve 1 cup of the pasta water and drain the Spaghetti.
- Place the sun-dried tomatoes, garlic, toasted walnuts, lemon juice, grated Parmigiano-Reggiano, Sicilian Chili Pepper Flakes, and Basil Salt in a blender or food processor. Mix, slowly drizzling the olive oil in as you do until it resembles a smooth paste. If you like your pesto a little chunkier, you can always stop processing before it becomes smooth.
- Place a large pan over medium heat with a splash of olive oil. Add the pasta and pesto with 1/4 cup of reserved pasta water and stir until the noodles are well coated in the sauce and the liquid has absorbed.
- Serve with freshly grated Parmigiano-Reggiano.