Do you want a delicious pasta without the headaches of cooking the sauce?
While your spaghetti is cooking—cut about one pound of cherry tomatoes in half, place in a large bowl, sprinkle with coarse sea salt and set aside.
Then make your pesto.
Put in a blender ½ cup of basil, ¼ cup of mint leaves, ¼ cup of pine nuts, 2 garlic cloves, a pinch of peperoncino, one cup of extra virgin olive oil, season all with salt and blend until creamy.
Drain your pasta, reserving some of the pasta cooking water.
Add the drained pasta to the bowl with the cherry tomatoes, spoon in the pesto, toss well, adding some of the pasta cooking water only if needed.
Finish with grated Grana Padano and you’re ready to serve.
And then pour yourself a glass or two of Bastianich Vespa Bianco.
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.