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Spaghettoni with Red Pesto and Speck Crumble

17/11/2023

Spaghettoni with red pesto and speck crumble is a dish full of flavors and color, perfect for a hearty lunch or a special dinner. Here is the recipe:

Ingredients

  • 320 g of spaghettoni (or other long pasta of your choice)
  • 200 g of speck
  • For the red pesto:
    • 150 g of sun-dried tomatoes in oil
    • 30 g of pine nuts
    • 1 clove of garlic
    • 40 g of grated Parmesan cheese
    • 40 g of grated Pecorino cheese
    • Fresh basil leaves (to taste)
    • Extra virgin olive oil (as needed)
    • Salt and pepper (to taste)

Preparation

  1. Start with the preparation of the red pesto: in a blender, add the drained sun-dried tomatoes, pine nuts, garlic, Parmesan, Pecorino, and basil leaves. Blend everything by slowly adding extra virgin olive oil until you get a smooth and homogeneous cream. Taste and adjust with salt and pepper if necessary. Remember that the sun-dried tomatoes are already flavorful, so be careful with the salt.

  2. Cut the speck into small pieces or strips. In a non-stick pan, toast the speck until it becomes crispy. Once ready, set it aside on paper towels to remove the excess fat.

  3. Bring a pot of salted water to a boil to cook the pasta. Cook the spaghettoni following the package instructions to keep them al dente.

  4. Drain the pasta, reserving some of the cooking water, and put the spaghettoni in a large bowl.

  5. Add the red pesto to the pasta and gently mix. If necessary, use some of the cooking water to make the sauce more fluid and allow it to better adhere to the pasta.

  6. Serve the spaghettoni with a spoonful of red pesto and sprinkle with the crunchy speck crumble on each plate.

Curiosity

Red pesto, also known as Sicilian pesto for its origins, is a delicious variant of the more famous Genovese pesto. The addition of crunchy speck is an innovative touch that combines the smoky taste with the fresh and slightly spicy flavor of the red pesto.

I hope you enjoy this recipe! If you need suggestions for wine pairings or any other questions, I am here to help you.

Spaghettoni with red pesto and speck crumble