Italian summer in spaghetti form, ready in less than half an hour

Audrey Michels

Contributing Writer

This is one of those recipes that could be served warm or chilled, but either way, it’s going to be delicious. The key with such a minimal ingredient list is to get the best quality ingredients you can find. Fresh pasta, for instance, or real imported Parmesan that you grate yourself at home, will really elevate this dish from a regular weeknight meal to a taste of Italy in the late summer, sitting out on the terrazza sipping some vino and discutere gli eventi dei giorni.

For how flavorful this meal is, it’s also incredibly easy to make if you have a food processor, and you’re sure to get bonus points from guests for whipping up your own super-secret pesto recipe. Serve with some crusty Italian bread and plenty of wine.

Cooktop Cove

Spaghetti with pesto sauce and sun-dried cherry tomatoes

10 minutes

15 minutes

25 minutes

½ cup fresh basil, plus more for garnish

1 tablespoon pine nuts

1 clove garlic, peeled

2 tablespoons olive oil

2 tablespoons Parmesan cheese, grated

½ lb spaghetti

1 teaspoon fresh lemon juice

1/3 cup sun-dried cherry tomatoes, roughly chopped

In a food processor, combine the basil, pine nuts, garlic, olive oil, and Parmesan cheese. Pulse until a smooth pesto paste forms.

Prepare the pasta according to the instructions on the box. Cook until al dente and drain.

In a large serving bowl, combine the still-warm pasta and the pesto paste. Mix well.

Add the lemon juice and sun-dried tomatoes, and mix one final time.

Serve with a garnish of fresh, torn basil.

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