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Spaghetti with Sicilian Pesto

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, September 2015


  • 1 red bell pepper
  • 1 1/2 pounds tomatoes (5 medium), cored and quartered
  • 5 anchovies, rinsed and patted dry
  • 3 tablespoons capers, rinsed and drained
  • 2 tablespoons golden raisins
  • 1/3 cup toasted blanched almonds, plus more, chopped, for serving
  • 2 1/2 ounces Parmesan, grated, plus more for serving
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 1 pound spaghetti
  • Fresh flat-leaf parsley leaves, for serving


  1. Roast pepper over a gas flame, turning, until blackened, about 8 minutes. (Or blacken under broiler.) Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes. Remove skin, stem, ribs, and seeds. Tear into 2-inch pieces. Puree in a blender with tomatoes, anchovies, capers, raisins, almonds, cheese, and oil; season with salt and pepper.

  2. Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.

  3. Add pepper mixture, then reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, almonds, and parsley, and drizzled with oil.

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