Spaghetti con Pesto alla Trapanese

Spaghetti con Pesto alla Trapanese
  • 4 servings
  • 5 minutes to prepare
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Ingredients

  • 250g baby plum tomatoes
  • 1 garlic clove, sliced
  • 50g fresh basil leaves
  • 50g Pecorino cheese, grated
  • Italian extra virgin olive oil (evoo)
  • 50g skinned almonds
  • 1 packet Italian Rummo spaghetti (80-100g per person)
  • Salt and pepper

Instructions

*Image and recipe by Chef Maurizio of La Locanda

Method:

  1. To make the pesto, cut a cross into the top of the baby plum tomatoes and blanche in boiled water for a few minutes. Place into cold water and then peel to remove the skin.
  2. Using a pestle and mortar, or a food processor, crush together the tomatoes, garlic, basil, grated Pecorino cheese and a little Italian extra virgin olive oil (evoo).
  3. Toast the almonds in a very hot non-stick pan until golden.
  4. Add the almonds to the pesto mixture and crush. If using a food processor, make sure you do not over-blend to keep the ‘crunch’.
  5. Cook the spaghetti in salted water as per Rummo packet instructions.
  6. Once cooked, take the spaghetti and mix some grated Pecorino cheese and evoo in a bowl with a tiny bit of the spaghetti water from the pan then add to the pesto mixture.
  7. To serve, dress with a drizzle of evoo and some extra grated Pecorino cheese.

Chef Maurizio’s Tip:
This meal is also delicious served cold at a picnic and/or serve the pesto mixture on toasted bread for a perfect aperitivo.

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