A tasty first course with all Apulian flavours, pasta with taralli pesto and sun-dried tomatoes is an ideal recipe to
prepare for a dinner with friends or family.
The taralli pesto and dried tomatoes is a sauce with a delicate flavor, but very tasty; easy and quick to prepare,
it adapts to any type of pasta, from spaghetti to short pasta.
A different way to dress a dish that appeals to young and old alike and which shows the great versatility of taralli:
typical Apulian dish, perfect to taste not only in their original form but also as an ingredient of many recipes. To taste the true Apulian flavors, perfect for this recipe are the Classic Taralli Fiore di Puglia.
Quantity x 4
Time: 20 min
400 g of spaghetti
250 g of sun dried tomatoes in oil
60 g of crumbled taralli
1 clove of garlic
Grated pecorino to taste
Extra virgin olive oil to taste
Salt to taste
HOW TO PREPARE.
Start by putting a pot of salted water on the stove and bringing it to a boil.
Then go to the preparation of the sauce: pour ¾ of the taralli in a mixer and chop finely;
add the chopped garlic and the dried tomatoes cut into small pieces, then blend again softly.
Finally add the grated pecorino cheese and the extra virgin olive oil and mix the ingredients in order to obtain
a pesto with a granular consistency. If the sauce is too thick, add a little more oil.
When the water boils throw the spaghetti in the pot and cook according to the cooking time indicated on the pasta bag.
When cooked, drain and pour into a salad bowl, add a little oil and the prepared pesto; mix well and serve, then serve the steaming pasta on the table.
NB: You can prepare this pesto making it even more rustic: pound the taralli by hand and add it to the other ingredients.
Vary the recipe using grated Parmigiano Reggiano instead of pecorino.
You can enrich this dish with Pachino tomatoes or try with salted anchovy.