Artisanal Spaghetti with Stracciatella, Sun-Dried Tomato Emulsion, and Pesto Genovese

Experience the essence of the Italian coast with this sophisticated dish that marries the deep, umami richness of sun-dried tomatoes with the bright, herbaceous notes of traditional Pesto Genovese. Each element of this meal is crafted to build complexity, from the foundation of fresh handmade pasta to the cooling, decadent finish of creamy stracciatella cheese.

This recipe offers an elevated dining experience, focusing on the interplay of temperatures and textures. By layering a velvety tomato emulsion with a vibrant basil-pine nut paste, every bite balances acidity and creaminess, ensuring that your home kitchen captures the spirit of artisanal Italian culinary traditions.

Recipe Snapshot

🍽 Serves: 2 🔥 Calories: 620 per serving 💪 Protein: 18g 🍞 Carbohydrates: 68g 🥑 Fat: 32g ⏱ Prep Time: 25 minutes 🍳 Cook Time: 20 minutes

Ingredients

Fresh Spaghetti Pasta

• 8 oz '00' pasta flour (sub: all-purpose flour)
• 2 large eggs, room temperature (sub: 1/2 cup liquid egg substitute)
• 1 tsp sea salt (sub: kosher salt)

Sun-Dried Tomato Emulsion

• 4 oz sun-dried tomatoes, packed in oil (sub: dried tomatoes rehydrated in water)
• 2 tbsp shallot, minced (sub: yellow onion, finely diced)
• 1/4 cup dry white wine (sub: vegetable broth with a squeeze of lemon)
• 3 tbsp extra virgin olive oil (sub: avocado oil)

Pesto Genovese

• 2 cups fresh basil leaves, tightly packed (sub: fresh spinach and mint blend)
• 1/4 cup toasted pine nuts (sub: toasted walnuts)
• 1/3 cup grated Pecorino Romano (sub: Parmigiano-Reggiano)
• 2 tbsp extra virgin olive oil (sub: grapeseed oil)

Final Pasta Assembly

• 4 oz fresh stracciatella cheese (sub: burrata cheese)
• 1 tbsp aged balsamic vinegar (sub: balsamic glaze)
• 1 tbsp pine nuts, toasted (sub: slivered almonds)

Garnish

• 1/4 cup micro-basil leaves (sub: thinly sliced regular basil)
• 1 tsp lemon zest (sub: orange zest)

How to Make Artisanal Spaghetti with Stracciatella, Sun-Dried Tomato Emulsion, and Pesto Genovese

Fresh Spaghetti Pasta:

1. Mound the flour on a clean surface and create a well in the center.
2. Crack the eggs into the well, add the salt, and slowly incorporate the flour using a fork until a shaggy dough forms.
3. Knead the dough for 10 minutes until smooth and elastic, then wrap in plastic and rest for 30 minutes.
4. Roll the dough through a pasta machine to the thinnest setting and cut into long, thin strands.
5. Boil in heavily salted water for 2-3 minutes until al dente.

Sun-Dried Tomato Emulsion:

1. Sauté the shallots until translucent in a small pan.
2. Add the white wine and reduce by half.
3. Transfer the mixture along with the sun-dried tomatoes to a high-speed blender.
4. Slowly stream in the olive oil while blending until a smooth, emulsified consistency is achieved.

Pesto Genovese:

1. Pulse the pine nuts and basil in a mortar and pestle or food processor until coarse.
2. Add the Pecorino and olive oil, processing until a thick, uniform paste is formed.
3. Set aside in a cool place to maintain bright green color.

Final Pasta Assembly:

1. Toss the cooked spaghetti directly into the pan with the sun-dried tomato emulsion over low heat.
2. Add 2 tbsp of pasta cooking water to create a silky coating.
3. Stir in half of the Pesto Genovese just before plating.

Garnish:

1. Gently toss micro-basil with lemon zest to brighten the aromatics.
2. Sprinkle over the plated pasta immediately before service.

Tips for Best Results

1. To ensure a perfect emulsion for your pan sauce, always reserve at least one cup of starchy, salty pasta water before draining the noodles.
2. Use a wide-mouthed pasta bowl and a carving fork to create a 'nest' of spaghetti in the center for a sophisticated Michelin-style height.
3. When preparing the sun-dried tomato purée, ensure the tomatoes are rehydrated in warm water first to achieve a velvety texture that won't clump in the sauce.
4. Keep your burrata or stracciatella in the refrigerator until the final second; plating cold cheese on hot pasta provides a crucial temperature contrast.
5. When drizzling the aged balsamic, use a squeeze bottle to create small, precise dots around the pasta perimeter rather than a haphazard streak.

Plating & Presentation

To achieve a professional finish, use a carving fork to twirl the dressed spaghetti into a tall, tight nest in the center of a wide-mouthed bowl. Carefully place a generous portion of cold stracciatella on top, allowing it to begin melting against the heat of the pasta. Drip your aged balsamic vinegar in precise dots around the base of the pasta, scatter the remaining toasted pine nuts, and finish with the bright, zest-tossed micro-basil.

FAQ

Q: Can I use store-bought pasta for this recipe? A: While handmade pasta provides a superior texture, high-quality dried bronze-cut spaghetti is a suitable alternative if you are short on time. Q: How do I keep my pesto from turning brown? A: Keep the pesto in a cool, dark place and consider blanching the basil leaves for 10 seconds before processing to lock in the vibrant green color. Q: What is the best way to substitute stracciatella? A: If you cannot find stracciatella, use the creamy interior of a high-quality fresh burrata cheese. Q: Why must I add pasta water to the sauce? A: The starch in the pasta water acts as an emulsifier, binding the oil-based tomato emulsion to the noodles for a smooth, glossy coating.

Final Thoughts

This dish masterfully bridges the gap between deep, rustic sun-dried tomato intensity and the fresh, herbaceous brightness of a coastal-style pesto. By prioritizing technique and temperature contrasts, you turn simple staples into an impressive culinary achievement. Embrace the process, take your time with the plating, and enjoy the harmonious flavors of this refined Italian meal.

Thank you for spending a few minutes cooking with me today.

Whether tonight's dinner is something simple or something special, I hope this recipe reminds you that great meals don't require complicated ingredients—just a little inspiration.

Every recipe on InspoPlate is created with the hope of making home cooking easier, more creative, and more enjoyable.

Happy cooking,

— Katia

I created InspoPlate to solve one simple question: "What am I going to cook today?" My mission is to help home cooks transform the ingredients they already have into beautiful, restaurant-worthy meals while building confidence in the kitchen.