Pasta alla Trapanese | Sicilian Classic Ready in 15 Min
(0)
15 min
Quick
Sezamo
O călătorie culinară direct în inima Siciliei: spaghete al dente învăluite într-un pesto Trapanese proaspăt și aromat, pregătit la rece din roșii dulci, migdale crocante, busuioc parfumat, usturoi și parmezan. O cină italiană desăvârșită, plină de prospețime și savoare mediteraneană, gata în doar 15 minute.
Ingredients
Preparation method
Preparing the Trapanese pesto
In a dry pan, lightly toast the almonds over medium heat for 2-3 minutes, until they turn golden and release their rich nutty aroma. Let them cool slightly.
Wash the plum cherry tomatoes and cut them in half. In a mortar or food processor, add the peeled garlic cloves, a generous pinch of sea salt, and the toasted almonds. Pulse to coarsely crush them.
Add the fresh basil leaves, cherry tomatoes, and extra virgin olive oil. Blend briefly, keeping a rustic and textured consistency without turning the mixture into a smooth paste. Stir in three-quarters of the grated Parmesan and season with freshly ground black pepper.
Chef's tip
For an authentic Sicilian taste, never cook Trapanese pesto over heat: the raw sauce retains the vibrant freshness of summer-autumn tomatoes and the crunchy texture of the almonds.
The hot pasta cooking water contains starch and helps emulsify the olive oil with the Parmesan, creating a silky sauce that clings perfectly to the spaghetti.
15 min
Under an hour
