Posted by: Cooking Thyme | January 11, 2013

Spaghetti alla Trapense

The Trapanese way of making a kind of pesto sauce, with basil, cheese and almonds and it’s great with spaghetti. The sauce can be made in the time it take to boil the water for your pasta and cook it

Spaghetti alla Trapanese (22a)serves 4

  • 450g dried spaghetti
  • 600g tomatoes, halved
  • 200g almonds
  • 1 clove garlic
  • 4 large handfuls fresh basil, leaves picked
  • 150g freshly grated parmesan cheese
  • extra virgin olive oil
  • sea salt and freshly ground black pepper

Cook your spaghetti in salted boiling water according to the package instructions.

Warm the almonds a little in a dry pan, then smash them up in a pestle and mortar or whiz them in a food processor until you have a coarse powder consistency. Put them into a bowl. Bash the garlic and the basil separately in the mortar and mix with the almonds, adding the cheese, a good glug of olive oil, and some salt and pepper. Add the tomatoes and really scrunch them with your hands into the almond mixture until they have completely broken up.

Loosen with a little extra olive oil and toss with your hot drained pasta. Check the seasoning, divide onto 4 plates, and spoon any sauce that remains in the pan over the top.

Spaghetti alla Trapanese (21a)


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