Paccheri with Anna Santoro's Pesto Trapanese

Staff Writer
Paccheri with Anna Santoro's Pesto Trapanese
Lidia Pasta
Susie Cushner

Lidia Pasta

A recipe from Lidia Bastianich that's made with ripe cherry tomatoes, plump garlic, and small shrimp. Though it's often said that seafood and cheese don't mix in Italian dishes, she tops this recipe with freshly grated Grana Padano. 

4
Servings
883
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/2 cups very ripe cherry tomatoes (about 12 ounces)
  • 1/3 cup whole almonds, lightly toasted
  • 12 fresh whole basil leaves
  • 1 plump garlic clove, crushed and peeled
  • 1/4 teaspoon pepperoncini flakes
  • 1/2 teaspoon coarse sea salt or kosher salt, plus salt for cooking pasta
  • 1/2 cup extra-virgin olive oil, plus more if needed
  • 1 pound paccheri pasta
  • 1 pound small shrimp, peeled and deveined
  • 1/2 cup grated fresh Grana Padano or Parmigiano-Reggiano cheese

Directions

To the bowl of a food processor or blender jar, add the tomatoes, almonds, basil, garlic, pepperoncini, and salt. Purée, scraping down the sides. With the machine running, stream in the oil, emulsifying the purée into a thick pesto. Adjust the seasoning.

Cook the paccheri according to the package directions.

When the pasta is al dente, add the shrimp, stir, and turn off the heat. Let stand for 1 minute. Drain the paccheri, reserving 1/2 cup of the cooking water. Return the pasta and shrimp to the pot and fold in the pesto until all the pasta is coated with the pesto. Optionally, drizzle in extra-virgin olive oil and some of the reserved pasta water, if needed. Sprinkle with the cheese and toss. Serve immediately in warmed bowls. 

Pesto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pesto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
41g
63%
Sugar
6g
N/A
Saturated Fat
8g
38%
Cholesterol
157mg
52%
Protein
37g
74%
Carbs
92g
31%
Vitamin A
138µg
15%
Vitamin B12
1µg
23%
Vitamin B6
0.4mg
22.3%
Vitamin C
12mg
20%
Vitamin D
0.2µg
N/A
Vitamin E
9mg
46%
Vitamin K
30µg
38%
Calcium
225mg
23%
Fiber
6g
25%
Folate (food)
65µg
N/A
Folate equivalent (total)
65µg
16%
Iron
3mg
15%
Magnesium
132mg
33%
Monounsaturated
25g
N/A
Niacin (B3)
5mg
25%
Phosphorus
638mg
91%
Polyunsaturated
6g
N/A
Potassium
689mg
20%
Riboflavin (B2)
0.3mg
17.7%
Sodium
854mg
36%
Thiamin (B1)
0.2mg
12.4%
Trans
0.2g
N/A
Zinc
4mg
25%

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