What I like about this pesto trapanese is the fact that is needs no cooking at all. The ingredients are simply blended together into a deliciously rich pesto and directly poured on top of the hot pasta. There’s a quick pasta recipe!
Trapanese pesto comes originally from a Silician village near the coast called Trapani. The almonds give the pesto its characteristic creamy texture. Great idea from Luc: chop up some of the almonds roughly and add this to the pesto before serving to give the pasta dish extra crunch. This is a magnificent vegetarian pasta recipe that only takes you about 10 minutes to prepare!
Ingredients for 4 persons
1 ⅔ lb (800 g) spaghetti
1 big tomato
2,5 oz (70 g) tomato paste
2,5 oz (70 g) peeled almonds
a handful fresh basil
2 oz (55 g) parmesan cheese, grated
2 garlic cloves
Wash the tomato and drain. Cut out its green heart and roughly chop the tomato into smaller pieces. Add them together with the handful of fresh basil, garlic cloves and peeled almonds to a blender. Season with a little pepper and salt. Pulse a few times into a smooth puree.
Add the tomato paste, the grated parmesan cheese (keep some aside to garnish the pasta in the end) and a little sprinkle of olive oil. Pulse again. If the pesto is too dry add extra olive oil. Check the seasoning and add extra pepper or salt to taste if necessary. The pesto should be thick and glossy.
Bring a large pan of salted water to a boil. Add the spaghetti.
Cook until tender. Drain the pasta well. Add the pesto and stir gently until the spaghetti is evenly coated. Transfer the pasta onto deep plates. Sprinkle with the rest of the parmesan cheese and serve immediately.