Spaghetti With Pesto From Lipari

Preparation:

Preparation: Plunge the tomatoes into boiling water for a few seconds, then pass them under cold water, peel them and remove the seeds. Put the almonds, pine nuts, walnuts, peeled garlic clove and a piece of chilli pepper in the mixing glass. Blend for a minute until you have a fine and homogeneous mixture. Then stop the engine and put the tomatoes, oil, mint leaves and salt in the glass. Blend again for half a minute and pour the pesto into a bowl. Cook the spaghetti, drain them al dente and pour them into the bowl. Mix well and serve immediately. The cold sauce will inevitably make the pasta warm: if you want it hot, you can place the bowl with the sauce on top of the pot where the pasta is cooking for a few minutes. Sometimes, even in full season, the tomatoes can be a little watery and, in this case, so that the 'pesto' is not too diluted, after having peeled and divided the tomatoes in two, they can be salted and left for half Now in the colander so that they lose part of the vegetation water.