Pasta with Trapanese pesto
This traditional Sicilian dish featuring an almond and tomato pesto is bursting with flavour yet easy to prepare, making for the perfect weeknight dinner.
• 500g pasta (bucatini or thick spaghetti)
• 2 garlic cloves
• 1 bunch of basil
• 1 cup extra virgin olive oil
• 100g almonds
• Salt and pepper, for seasoning
• 6 tomatoes
• Grated pecorino cheese
1. To prepare this traditional Sicilian pesto, you first need to blanch almonds, before running them under cold water and removing the skins.
2. Quickly blanch tomatoes, remove skin and seeds, and dice the pulp. Allow to cool.
3. In a mortar (or food processor), grind together garlic, basil, almonds and tomato pulp. Season with salt and pepper and slowly add oil to form a smooth paste.
4. Meanwhile, cook pasta in a saucepan of salted boiling water. Drain when al dente.
5. Dress pasta with pesto and serve hot.