Spaghetti with Sicilian Pesto

Sara Danesin Medio

Vegan spaghetti and pesto
Prep Time: 10M
Cooking Time: 20M
Serves: 4

A vegan take on a classic, prepared especially for Veganuary by a master chef.

There's more where this came from!


  1. 2 cloves of garlic
  2. A bunch of fresh basil (use just the leaves and NOT the stalks)
  3. 60g salted capers (soaked and rinsed)
  4. 80g blanched almonds
  5. Half a chilli
  6. 500g ripe cherry tomatoes
  7. A handful of fine bread crumbs
  8. 8 tbsps of very good quality EVOO (extra virgin olive oil), recommend Filippo Berio Gran Cru Sicilian Oil “monti Iblei”

A vegan take on a classic, prepared especially for Veganuary by a master chef.


  • Bring a large pan of salted water to the boil and cook the spaghetti (I use Garofalo) al dente.
  • In the meantime, blanch the tomatoes in boiling water until the skin breaks – immediately remove them from the boiling water, and plunge them into cold (I do mine in the kitchen sink!).
  • Remove the seeds and skin and cut the tomatoes into quarters.
  • In a food processor place the rinsed and dried capers, almonds, garlic, basil and chilli and blitz to a fine paste. To achieve a smooth finish of the pesto add 4 of the 8 tbsps. of  EVOO.
  • When the pasta is cooked, in a large pan place the diced tomatoes, the pesto and warm through at low heat, add the pasta, stir well and (to add some crunchiness) sprinkle some bread crumbs.
  • Serve immediately. Wonderful!

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