Tag Archives: Trapanese

Turning Trapanese

Upon her return from Sicily , a good friend of mine coined the summer of 2011 as being “all about Pesto Trapanese”. After hearing a recommendation of that caliber, I had to try it. Plus, adding yet another recipe to my cooking repertoire that combines two of my favorite summer ingredients – tomatoes and basil? Yes, please.  Although I was already on a pesto kick for the summer and have certainly added a tomato or two to some of my previous pesto dishes, I had never mixed my ingredients quite like this.

So once I got home from work, I put my apron on and started my favorite part of the day.


Pesto Trapanese, taken from both Serious Eats and Sippity Sup:

  • 1 pound of spaghetti (in my case orrechiette)
  • 1/4 1b of almonds, skins on or off (I toasted them lightly)
  • 1 garlic clove, peeled (I added 2)
  • 1 tsp of red chili flakes
  • 1 tsp kosher salt
  • 4 large handfuls of basil
  • 5 oz of grated parmesan cheese
  • good olive oil (i used 1/2 cup total)
  • 1 lb of cherry tomatoes, blistered in a dry skillet (unable to find cherry, I used grape)

Bring a large pot of salty water to boil and cook the spaghetti until al dente. Meanwhile, toast the almonds lightly
Add the basil, garlic, tomatoes, almonds, salt, and chili flakes with two tablespoons of oil to the food processor,
blend (I pulsed a total of 14 times, adding only a tablespoon of olive oil at a time). Remove from the food processor
and transfer to a large bowl. Let the sauce sit for a few minutes before tossing with the pasta.

 


have a glass of wine

fini
Advertisements

5 Comments

Filed under Food