Description
Delicious Pesto alla Trapanese: A Fresh Twist for Your Pasta
Ingredients
Scale
- 300 grams pasta (Opt for spaghetti or fusilli)
- 130 grams ripe grape tomatoes
- 10 grams fresh basil leaves
- 4 garlic cloves
- 20 grams peeled blanched almonds
- 4–5 tablespoons extra virgin olive oil
- 1 red chili pepper (Diced or red pepper flakes optional)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Crush the nuts: Add the peeled almonds or toasted pine nuts along with garlic cloves in a mortar and pestle and crush until tiny pieces.
- Add the basil: Gently add the fresh basil leaves and crush into small pieces to enhance color and fragrance.
- Incorporate the tomatoes: Cut the ripe grape tomatoes into quarters and crush into the mixture to create a rustic pesto.
- Mix in the oil and seasoning: Pour in the extra virgin olive oil and add the chili if desired. Season with salt and black pepper, mixing until you achieve a rustic sauce consistency.
- Cook the pasta: Boil heavily salted water, add pasta, and cook until al dente, about 8-10 minutes. Drain, reserving some water.
- Combine and coat: In a bowl, add pasta and toss with the pesto. Add reserved pasta water if the mixture feels thick.
- Serve and enjoy: Top with pangrattato and cheese, garnish with extra basil if desired.
Notes
- This pesto works well with various pasta types.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Blending and Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: Pesto Alla Trapanese, Pasta, Italian Cuisine, Vegetarian Recipe