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
- 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.