Spaghetti al Pesto Pantesco

Bring a large pan of salted water to the boil and cook the spaghetti according to pack instructions.In the meantime slit the skin of the tomatoes with a small, sharp knife. Blanch in boiling water for one minute, drain and pass them under cold water. Peel off the skins, remove the seeds and cut the flesh into small pieces.

Wash the basil and remove the leaves from the stalk. Then prepare the capers by rinsing them in cold water, squeeze well and then pat dry. Add the almonds, capers, 2/3 of the basil leaves, garlic cloves, chilli and olive oil to a blender. Chop coarsely.

Transfer the ‘pesto’ in a large bowl, add the tomatoes. Season with salt. The pasta should be ready. Drain, saving a few spoonful’s of the pasta water, and transfer the spaghetti into the pesto bowl. Add the retained pasta water, mix in and sprinkle with grated cheese and the left basil leaves. Serve immediately with a generous helping of Filippo Berio Monti Iblei.