Pasta alla Trapanese
flavio_campaniolo
Preparation time
25 minutiDifficulty
FacileCooking time
20 minutiServings
2Pasta con il tipico pesto alla Trapanese a base di mandorle, aglio, basilico e pomodoro.
Ingredients
- Durum wheat pasta200 g
- Basil100 g
- Sicilian Pecorino50 g
- Extra virgin olive oil50 ml
- Almonds50 g
- Cluster tomato2 u (400 g)
- Garlic1 clove
- Fine saltto taste
Procedure
0. If you use peeled almonds, boil them for about 5 minutes. This will make it easier to peel them. Once the time has passed, drain them in cold water and peel them.
1. Proceed with the tomato. Make a cross-shaped incision and boil for about 7 minutes. Drain in cold water and peel the tomatoes.
2. In a tall jar add: a finely chopped clove of garlic, the washed basil leaves, the peeled almonds, the squeezed peeled tomatoes, the grated pecorino and the EVO oil. Season with salt.
3. Your pesto is ready! You can cook the pasta in salted water for the cooking time. Drain the pasta and add the pesto directly.
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Creation date Jun 27, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.