Bucatini with Trapani-style pesto

Do you know the Original Sicilian recipe of pesto alla trapanese? Is’ a pesto made in Sicily made with almonds (Avola, listen to me), garlic, extra virgin olive oil, fresh tomato, basil, salt and pepper. No more. Easy and yummy, is a seasoning everything in raw which must strictly be prepared for mortar and not with the Blender, because the almonds and garlic should be chopped releasing essential oils but remain crunchy, don't become a mush.

Find it RECIPE VIDEO with the correct procedure to prepare the TRAPANESE PESTO on mine canale You Tube which you can also sign up to. You love each other, You can try a tasty variant using Sun-dried tomatoes instead of fresh ones, so the pesto will be tastier, obviously more salty, but less cool. The dough with which traditionally goes this sauce are the busiati trapanesi, the macaroni to the fret: Here I made with the bucatini, excellent alternative. Don't forget a generous sprinkling of pecorino siciliano PDO. You can serve immediately or serve it cold, as long as the pasta is cooked al dente. I am sure that impresses with its simplicity and goodness.

Is, always pesto theme ready in 5 minutes, try also the aromatic wild fennel pesto, the raw one of cabbage with almonds and pine nuts, that of rocket, hazelnuts and caciocavallo, il Raw chard pesto, walnuts and pecorino, the delicate one of asparagus and almonds, il Sicilian red pesto, with ricotta and dried tomatoes and that of fresh anchovies, pistachio and citrus.

PASTA WITH PESTO TRAPANESE (Sicilian recipe)

Portions: 4 Preparation: 30 minutes Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 3.8/5

( 4 voted )

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Ingredients

360 grams of busiati Trapani or bucatini

10 Piccadilly tomatoes

60 grams of almonds of Avola, already peeled

2 cloves of garlic

extra virgin olive oil

salt and pepper

15 basil leaves

grated Sicilian Dop pecorino

Procedure

First look at the VIDEO RECIPE sul my You Tube Channel. For the pasta al pesto Trapanese, coarsely chop the garlic and almonds to the knife, then put them in a mortar and crush them, until they are chopped (but not in cream). Add the oil and a little salt and set aside. Then put in a mortar the Basil and pound it, Always with a little salt and a drizzle of oil.

Peel the tomatoes, remove the seeds and vegetation water and chop them finely with a knife, then put them in a bowl. Add to tomatoes on mixture of garlic and almonds and basil and emulsify with as much oil as needed to mix everything. Salt and pepper and let it rest for at least an hour in the refrigerator.

Boil the pasta in plenty of salted water and drain it al dente, keeping some of the cooking water. Stir the pasta with pesto Trapanese, fire off, adding a little of the cooking water if necessary. Serve the dish after sprinkling it with the Sicilian Dop pecorino and garnished with a little basil and some toasted almonds if you like. The pasta al pesto Trapanese is good both hot and cold. Bon appétit!

Note

Combination: We suggest to match this recipe a Conegliano Valdobbiadene Docg "Of Casel" extra dry, produced by company Adami, in Corbertaldo di Vidor (Treviso). An elegant prosecco aromas of peaches and apples, vegetal notes, taste nice and cool, capable of dampening the prevailing flavor of the garlic, Thanks to a sustained residual sugar.