Preparation Time: 20 minutes
Trapanese Pasta
INGREDIENTS
350 grams of pasta (of your choice, such as penne or fusilli)
2 cups of cherry tomatoes or ripe tomatoes, halved
1/2 cup of sliced almonds
2 cloves of garlic, minced
1/2 cup of fresh basil, chopped
1/2 cup of pecorino or grated parmesan cheese
1/3 cup of extra virgin olive oil
Salt and freshly ground black pepper, to taste
PREPARATION
Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to the manufacturer's instructions until al dente. Drain and reserve a small cup of pasta cooking water.
Prepare the Sicilian Pesto Sauce: In a medium pan over medium heat, toast the sliced almonds until lightly golden and fragrant. Remove the almonds from the pan and set aside.
In the same pan, add 1 tablespoon of olive oil and sauté the minced garlic until lightly golden and fragrant.Remove the pan from the heat and let the toasted garlic cool slightly.
In a blender or food processor, combine the halved cherry tomatoes, toasted almonds, toasted garlic, fresh basil, and grated cheese. Blend until smooth.
While blending, gradually drizzle in the remaining olive oil until the sauce reaches the desired consistency. Season the pesto sauce with salt and freshly ground black pepper to taste.
Mix the Pasta and Sauce: In the pot where you cooked the pasta, mix the cooked pasta with the Sicilian pesto sauce. If the sauce seems too thick, add a bit of the reserved pasta cooking water to achieve the desired consistency.
Serve Hot: Reheat the pasta over low heat if necessary. Serve the Trapanese Pasta in individual plates and garnish with additional fresh basil and grated cheese if desired.
These Trapanese Pasta deliver a burst of Mediterranean flavors with the perfect combination of tomatoes, almonds, basil, and cheese. Enjoy this delightful summer dish for an authentic and comforting Italian meal!