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Pasta with Pesto from Trapani

For four persons:

  • 6 ripe tomatoes
  • 50 g of shelled almonds
  • 15-20 fresh basil leaves
  • 1 or 2 cloves of garlic
  • extra virgin olive oil
  • salt and pepper

Put in a mortar the garlic, salt and the basil: rotating the pestle, crushing and pounding the ingredients along the walls. Add the oil gradually until the sauce becomes creamy.

Grind the almonds that have been skinned make them into mush, and then mix it with the pesto. All this is finally, to be mixed with the pulp of the finely chopped tomatoes (peeled), then joining the other two tablespoons of olive oil. (Do not mix all together!)

Put the sauce in the fridge while cooking the pasta, drain it without adding cold water, and mix everything in a large bowl, adding a few tablespoons of grated pecorino.

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