Spaghetti with Sun-Dried Tomato, Cashew and Orange-Zest Cream

Ingredients

• 180 g spaghetti
• 60 g oil-packed sun-dried tomatoes (Drained lightly; reserve some of the oil for blending or finishing if desired.)
• 30 g soaked cashews (Soak until softened, then drain.)
• 2 tsp capers (If using salt-packed capers, do not add extra salt to the cream.)
• 0.5 orange orange zest (Finely grated zest.)
• reserved pasta cooking water (As needed; reserve at least 1 ladleful before draining.)
• 1 tbsp extra-virgin olive oil (Plus a drizzle for serving; the source leaves the amount to taste.)
• fine salt (A pinch for the cream, only if the capers are not salt-packed; also salt the pasta water to taste.)
• 2 tbsp grated cheese (A generous amount for finishing; Parmesan or another hard grated cheese works well.)
• black pepper (Freshly grated, to taste.)
• fresh basil (A few leaves, for garnish.)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to the package directions until al dente.

2. 2

   While the pasta cooks, place the sun-dried tomatoes, soaked and drained cashews, capers, and finely grated orange zest in a blender or food processor.

3. 3

   Add a pinch of salt only if the capers are not salt-packed, then add a drizzle of extra-virgin olive oil and one ladleful of pasta cooking water.

4. 4

   Blend until the mixture becomes smooth, creamy, and velvety. Add a little more pasta water if necessary to loosen it to a spoonable sauce consistency.

5. 5

   Before draining the spaghetti, reserve another ladleful of its cooking water. Drain the pasta when al dente.

6. 6

   Transfer the drained spaghetti to a large skillet or pan. Add the sun-dried tomato cream and toss over low heat until the pasta is evenly coated and glossy.

7. 7

   Add reserved pasta water a splash at a time as needed, tossing continuously, until the sauce clings smoothly to the spaghetti rather than sitting thickly at the bottom of the pan.

8. 8

   Divide the pasta between two plates. Finish each portion with a drizzle of good olive oil, freshly grated black pepper, a generous grating of cheese, and a few basil leaves.

Notes

The recipe is intended to take less than 15 minutes. Salt-packed capers can make the cream salty, so omit or reduce additional salt accordingly. Serve immediately for the creamiest texture.

Nutrition per serving

• main
• pasta
• vegetarian
• quick
• under-15-minutes
• Italian
• no-bake
• creamy