Spaghetti Pesto
Spaghetti Pesto
A Simple and Fresh Italian Classic
Cooking isn’t just something I do; it’s where I find my rhythm, my comfort, my chaos. Down in South Mississippi, I’m surrounded by fresh seafood, all the shrimp, oysters, and fish you could dream of, but when it comes to authentic Italian ingredients, it’s a little trickier. So, I grow my own herbs, keep things as fresh as possible, and never shy away from experimenting. One of those experiments? Spaghetti Pesto—a dish that doesn’t need to shout to make its point.
The Real Secret of Spaghetti Pesto
There’s this notion in America that Italian food means drowning pasta in heavy, meat-laden sauces. But real Italian cooking isn’t about excess; it’s about letting each ingredient pull its weight. My Sunday kitchen becomes a mad scientist’s lab, pots clanging, knives chopping, and ideas coming to life. One Sunday, staring at a pile of leftover spaghetti, I threw together a quick pesto, and just like that, a new family favorite was born. My son couldn’t get enough, and suddenly, simple became king.
Simplicity at Its Best
Spaghetti Pesto is bare-bones cooking at its finest—no frills, no fuss. A handful of basil, a clove of garlic, pine nuts, a good chunk of Parmesan, and olive oil—toss it all together, and suddenly, you’ve got magic. Each bite reminds you that less really can be more. It’s the kind of dish that doesn’t need to prove itself; it just is. No heavy sauces to mask the flavor, no need to dress it up—just honest, straightforward food that knows exactly what it’s doing.
Sometimes, Simple is All You Need
In cooking, there’s beauty in restraint, in letting the ingredients do the talking. Spaghetti Pesto isn’t just a dish; it’s a reminder that great food doesn’t have to be complicated. It’s about knowing when to stop, when to let things be, and when to just enjoy the hell out of what’s on your plate. Next time you find yourself staring at a pot of boiling water and some spaghetti, skip the overkill. Go for pesto, keep it simple, and let each bite tell you everything you need to know.
If you’re interested in more recipes that I have learned from my travels, check out TravelingAmerican.org/Recipes.
Spaghetti Pesto
Servings:
INGREDIENTS
1/2 box of thick Spaghetti Noodles
2 tbsp Rock salt for pasta water (your water must be as salty as the ocean!)
4 tablespoons of Pesto (More if you like the flavor)
4 cloves Garlic
2oz of Unsalted Butter
6 tbsp Extra Virgin Olive Oil for topping
A block of Parmesan Cheese (Hand shredded)
US Customary – Metric
Instructions
1. Start boiling water and add the salt. The water must be as salty as the ocean. Once boiling at the noodles. You want your pasta to be al dente (just a very little toughness, it shouldn’t be soft and mushy), cook according to exact package directions – if it says 10-13 minuets then cook it for 10 minuets.
2. Finely chop 4 cloves of Garlic
3. Add the three tablespoons of unsalted butter to a pan and just let it melt and then add the garlic and cook low for no more than 30 seconds.
4. Add the four tablespoons of Pesto to the melted butter and garlic. Bring this up to simmer for three minuets.
5. Once noodles are cooked, use tongs to remove all the past from the pot and add it to the sauce pan. Remember to save the pasta water until the end.
6. Toss the Pasta in the pan or use the tongs to stir it around and fully coat every noodle. Add a three or more ounces of pasta water if the noodles are sticking together. Add more Pesto, if needed. Pest is a very powerful flavor so do a tablespoon at a time and taste it until you’re satisfied.
7. Grate Parmesan Cheese all over the pasta. Get carried away! Gate until your ancestor’s say that is enough.
8. Toss or mix the Spaghetti one last time before plating.
9. Use tongs and a spoon to twirl the spaghetti around the tongs while using the spoon to keep it from falling of the end of the tongs and plate!
10. Add an 1-2 ounces of Olive Oil to the top of the Spaghetti on the plate. This is vital to bring out even more flavor.
11. You can add more cheese over the plate if you wish. Plate your pasta and garnish with one or two Basil leaves and serve!
Notes
- This dish is fast and very easy to make. You can feed everyone with a Michelin Star level dish from start to finish in less than 15 minuets. The trick is to start to boil the water and prep while the water it starting to boil.
- Cook the Pesto in the pan for a few minuets. Let it simmer before you add the garlic.
- Please cook the Garlic for no more than 30 seconds on a medium-low temperature. As soon as you smell the garlic, the garlic is done! Remove from heat.
- Don’t be afraid to add more Pesto that I recommended. It all depends on how much Spaghetti you are cooking. Taste as you go!
- Please don’t forget to pour the Olive oil on the spaghetti before serving. This is a vital step to enhance the flavor.
