Spaghetti With Pesto Trapanese Recipes

PESTO ALLA TRAPANESE

Steps:

• Crush garlic using a mortar and pestle. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms. Season with salt. Transfer to a bowl and mix in olive oil.
• Add almonds to a skillet over medium heat and toast, while stirring, until fragrant and lightly browned, 3 to 4 minutes. Add to mortar and pestle and crush into a coarse flour. Mix with basil paste in the bowl. Stir in tomatoes and add more olive oil if you like more sauce. Mix in Parmesan cheese and season with salt, pepper, and lemon juice.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and mix with pesto.

LINGUINE WITH PESTO TRAPANESE

Steps:

• Sauté the almonds in a little olive oil until tan.
• Put basil, garlic, and salt in food processor and chop. Put aside.
• Put in almonds and pulse until size of orzo.
• Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.
• Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.
• Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.

PASTA CON IL PESTO ALLA TRAPANESE (TOMATO AND ALMOND PESTO)

Steps:

• Cover the almonds with boiling water for a few minutes to loosen their skins, then slip them off with your fingers when they are cool enough to handle. Try not to cut corners and use ready blanched almonds, as nuts quickly lose their flavour without their protective skins. Toast the almonds in a non-stick frying pan, stirring frequently for a few minutes until they are pale gold.
• Whizz the basil, garlic and a little coarse sea salt in a food processor and tip into a large bowl. Process the almonds, again with a little salt, using the pulse button, until they're the size of small grains of rice.
• Peel the tomatoes, de-seed by halving and squeezing over the sink, then chop into medium dice. Mix the tomatoes and the almonds into the basil and garlic, add the grated cheese and olive oil and mix well. Taste and season with pepper and - only if needed - a little salt.
• Boil the pasta in the usual way, taking care to keep it very al dente, especially if you are planning to serve it cold. The Sicilians are probably the most fussy of all Italians about pasta, and they are very quick to declare it scotta, which means overcooked. To judge when to drain the pasta, cut a piece of pasta open: when it has a tiny uncooked white speck at the centre, drain it. It will be perfectly cooked all the way through by the time you serve it.
• Drain the pasta but reserve a couple of ladles of the pasta water. Tip the pasta into the bowl with the pesto and mix it gently but quickly, so that the melting cheese is well distributed. Add a little pasta water if necessary so the sauce lightly coats each pasta corkscrew. The pasta can be served now, lukewarm, or at room temperature, but don't chill, as this dulls the heady aromas which are the joy of this dish.

SPAGHETTI WITH PESTO TRAPANESE

Steps:

• Grind almonds and garlic in processor. Add 1 cup basil and chop finely. Add 6 peeled tomatoes and chop finely. Add oil and puree until almost smooth. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
• Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to large bowl. Top with slivered basil and tomatoes. Serve, passing cheese separately.

PASTA WITH TRAPANESE PESTO

Steps:

• In a large pot, bring 4 quarts of water to a boil. Meanwhile, in a food processor, combine the almonds, garlic and pepper flakes. Process until coarsely ground, 20 to 30 seconds. Add the tomatoes, basil, and ¼ teaspoon salt. Pulse until uniformly ground but still chunky, 10 to 12 pulses. Transfer to a large bowl and stir in the oil and cheese.
• To the boiling water, add the pasta and 1 tablespoon salt. Cook until al dente. Drain, reserving 1 cup of the cooking water. Add the pasta to the bowl with the pesto and toss. If the sauce is too thick, add a bit of the reserved pasta water. Taste and season with salt, pepper, red pepper flakes and more cheese.

PESTO ALLA TRAPANESE (SICILIAN PESTO RECIPE)

Steps:

• Boil water in a small sauce pan, add almonds and boil for 1 minute. Drain and when they're cool enough to handle use your fingers to peel off the skin. It will easily slip off. Preheat oven to 350F and toast almonds for 10 minutes.
• Score the top of each tomato with a sharp knife. Bring water in that same sauce pan to a gentle boil. Add tomatoes and blanch for 1 minute. The skin will begin to shrivel. Drain and place in a bowl. When cool enough to handle, peel off the skin, roughly chop the tomatoes and set aside in a bowl.
• Place garlic and a pinch of salt in the mortar and crush until you have a paste. Add almonds and continue crushing until you have a rough paste. Finally, add basil leaves and another pinch of salt and grind all ingredients together until well combined.
• Transfer the mixture to the bowl with the cherry tomatoes and stir until combined. The pesto will have small chunks of tomatoes and will not be as smooth as pesto made in a food processor. If your mortar is large enough, you can also add the tomatoes to the almond mixture and grind all ingredients together.
• Place all ingredients in the bowl of your food processor and process until smooth. For a chunkier consistency pulse a few times until you have the desired texture. Add salt, to taste.

FUSILLI AL PESTO TRAPANESE

Steps:

• Instructions Put the almonds in a food processor and blitz until roughly chopped. Cut the tomatoes into quarters and add to the food processor. Add the basil leaves and extra virgin olive oil and garlic to the food processor and whizz until combined. The consistency should be like a paste. Add a few more almonds if it is too liquidy or a little water if it is too dry. This will all depend on your tomatoes. Add salt and pepper to taste. Bring the water to the boil and add the rock salt. Cook the fusilli according to the manufacturer's instructions and drain. Put the pesto in a skillet and warm through. Add the pasta and stir to combine. Serve with grated parmigiano reggiano cheese and garnish with a few basil leaves. Like this:Like Loading...

PESTO ALLA TRAPANESE

Steps:

• Step 1: Preheat the oven to 350F.
• Step 2: Place 1 cup almonds on a baking sheet and toast until slightly brown, about 10 minutes
• Step 3: Place the toasted almonds in a food processor along with 2 cloves garlic, 28 ounces canned tomatoes, 1/2 cup sun-dried tomatoes, 1/2 teaspoon salt, 3/4 cup packed fresh basil leaves, 1/2 cup grated Parmesan cheese and 1/3 cup olive oil. Add a dash of crushed red pepper flakes to taste. Pulse about 10 times until the mixture is ground (but not puréed).
• Step 4: To serve, toss the pesto with freshly cooked al dente pasta of your choice. Garnish with grated Parmesan cheese and a sprig of basil.