Pesto alla trapanese
Serves 4
Directions
- 1Peel the tomatoes and cut them.
- 2Add garlic, salt, basil and almonds to the mortar.
- 3Crush the ingredients together until a fragrant and homogeneous paste is obtained.
- 4Add the crushed tomatoes and mix everything.
- 5Pour in the extra virgin olive oil, continuing to mix until it becomes nice and creamy.
- 6Cook the busiate in plenty of salted water.
- 7When ready, drain and season with the pesto.
- 8Serve with a generous sprinkling of mollica atturrata and, if you like, grated Parmesan.
Ingredients
- 500 g busiate pasta
- 15 red tomatoes
- 10 basil leaves
- 25 toasted almonds
- 4 red garlic cloves
- q.b. fine salt
- q.b. extra virgin olive oil
- breadcrumbs
- olive oil
- salt
- grated Parmesan
- fried potatoes
- fried eggplants
- sausage
Equipment
mortarpestlebowlsknifeforkspoonpotpan
Tips
- Remove the core from the garlic to make it more delicate.
- Toast the breadcrumbs in a pan with a little olive oil and salt, stirring constantly to avoid burning them.
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