Paccheri with Anna Santoro's Pesto Trapanese

Paccheri with Anna Santoro's Pesto Trapanese
Staff Writer
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
579
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. 

Nutritional Facts

Total Fat
30g
43%
Sugar
16g
18%
Saturated Fat
4g
17%
Cholesterol
12mg
4%
Carbohydrate, by difference
38g
29%
Protein
10g
22%
Vitamin A, RAE
63µg
9%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
225mg
23%
Choline, total
18mg
4%
Fiber, total dietary
3g
12%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
22mg
7%
Niacin
1mg
7%
Phosphorus, P
265mg
38%
Selenium, Se
10µg
18%
Sodium, Na
1828mg
100%
Water
125g
5%
Zinc, Zn
1mg
13%

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.