Trapani’s pesto and pasta – Pasta con il pesto alla trapanese

It is a specialty typical of the area of Trapani which is often accompanied by fried fish or slices of fried eggplants.

Ingredients for 4 servings

  • 14 oz. homemade pasta
  • “busiate” type
  • 3 cloves of garlic
  • fresh basil 1 bu.
  • 4 1/2 med. tomatoes peeled seeded and chopped
  • 1 glass extra virgin olive oil
  • grated parmesan (or pecorino)
  • 3 1/2 oz. blanched almonds
  • salt
  • pepper TT

Put some garlic, the leaves of basil, the almonds and a pinch of salt and crush finely in the mortar to get a mash; add the tomatoes and keep crushing until the mixture is well-blended. Stir in a pinch of salt, dust abundantly with ground black pepper and oil. Cook pasta “al dente”, and season with the sauce and serve immediately. Grated parmesan (or pecorino) is served separately.

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