Capuliato - Sicilian Sun-dried Tomato Pesto
A super flavourful sun-dried tomato condiment perfect for pasta, bruschette and more.
Ingredients
- 100 g Sun-dried tomatoes not salted
- 2 garlic cloves
- 10 basil leaves
- 1 1/2 tbsp dry oregano
- 1/2 tsp chili flakes to taste
- Extra virgin olive oil
Pasta
- spaghetti
- pasta water
- breadcrumbs
Instructions
- If the tomatoes are quite hard, you can soak them for a few minutes to make them softer. Make sure they are unsalted or if they have salt, wash them to remove it, otherwise the end result will be too salty.
- Take sun-dried tomatoes, garlic and basil and mince them as finely as you can.
- Add them to a bowl, add the oregano, chili flakes and enough extra virgin olive oil to cover it, then mix well. For better flavour place in a sterilised jar and leave it for some hours. The pesto will keep in the fridge for one week. It's better if you push the pesto down and cover it with a layer of extra virgin olive oil.
- If you want to store it for longer place the closed jar into a pot filled with cold water, bring the water to a boil and leave it for 30 minutes. This will seal the lid on the jar. Once sealed, take the jar out of the pot, and let it cool upside down. Once cooled, you can store it in the pantry for a few months.
- Enjoy with pasta by mixing it with some pasta water or just with toasted bread. If making pasta, cook the spaghetti al dente. Mix some of the pesto with pasta water to make it creamy and in the meantime toast some breadcrumbs. When the pasta is done, mix it with the capuliato, then top with the toasted breadcrumbs.
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