Dani Goes South.

breadcrumbs

Spaghetti with Roasted Tomato + Walnut Pesto, Lemony Basil Pesto, & Herbed Anchovy Breadcrumbs

Dinners, PastaDani ColombattoComment
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Currently, I’m sitting in my parents’ backyard in Boise with a prime view of some very cute duck families. I took a little “just because” trip to see my parents, sister, niece, and nephew, and it’s been lovely. Idaho is beautiful this time of year, and I’m just doing a lot of relaxing, eating the good foods, and drinking the good drinks. The Lord’s work, they call it. Just kidding.

On another note, I’ve mentioned my love of my little garden here before, but truly, it’s the best hobby I’ve ever started as an adult. When our tiny tomato seeds started to sprout, I was super skeptical about them turning into full, blossoming plants. Joke’s on me because they are getting crazy-tall, and sprouting tomatoes all over the place. I believe, at last count, I had 45 little, green tomatoes. That little garden ended up being so much more than we bargained for in the best way possible. It inspires me to be less of a plant/life skeptic and get in touch with my inner-optimist. One of the many great uses for a bounty of tomatoes is one of the two sauces we’re talking about today. That’s right, not one but two versions of pesto in one pasta because I can’t seem to leave well enough alone. These two sauces are so simple to throw together, and compliment each other perfectly. They’re also both amazing on chicken, fish, bruschetta, and more.

First, we have a roasted tomato and walnut pesto, which is a recipe I slightly tweaked from Bon Appetit and has been a top-tier favorite of mine since I saw it in one of their issues in 2016. It’s super fresh, and the walnuts lend this creamy factor that takes this pesto to the next level. This sauce stands alone, but I felt like giving it some extra herbaceous oomph. Tomatoes and basil have always been a great couple, why break ‘em up now? Our second pesto couldn’t be simpler, but what it lacks in complexity, it makes up for in brightness. Tons of fresh basil, lemon zest and juice, toasted walnuts, and the usual pesto suspects, garlic, parm, and of course, EVOO get all blended up for one delicious basil pesto with the perfect amount of fresh acidity.

The spaghetti gets tossed in the creamy roasted tomato and walnut pesto, then gets studded with dollops of the basil pesto, and topped with toasted, herbed anchovy breadcrumbs. Don’t bristle at the anchovy portion of the program (unless you’re veg, in which case, bristle away)- it really just lends a savory level of, for lack of a better term, umami. If you’re not into that, just toast them up with the butter and herbs, and finish with a good sprinkling of sea salt. Let’s get up to our eyeballs in pesto, shall we? Was that appetizing?

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Linguine with Sausage, Mushrooms, Asparagus, & Sage Breadcrumbs in a Tomato Sherry Sauce

Dinners, PastaDani ColombattoComment
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On those nights where I'm just NAT FEELIN' IT, you best believe I'm reaching for the pasta. In truth, I reach for the pasta on nights when I am feelin' it all the time, but when you're exhausted or in between grocery runs, it can really save the day. 

This dish feels particularly warm and cozy with Italian sausage, earthy mushrooms, crisp asparagus, and a tomato sherry sauce that is rich, but brings enough acidity to round everything out. Because we're throwing this together on a weeknight, and should be extra nice to ourselves, homemade sage breadcrumbs come together in a snap, and provide you with an addicting, herbaceous crunch. Once you start making your own breadcrumbs, you won't ever want to buy them again. Also, it's an answer to all the bread butts you probably throw away. You're welcome (Can I start a band called The Bread Butts? What would our genre be? Probably something kind of rustic and French...I'm sorry). I hope this pasta makes up for my dad jokes. 

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