Pesto alla trapanese

Serves 4
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Directions

  1. 1Peel the tomatoes and cut them.
  2. 2Peel the tomatoes and cut them.
  3. 3Peel the tomatoes and cut them.
  4. 4Add garlic, salt, basil and almonds to the mortar.
  5. 5Add garlic, salt, basil and almonds to the mortar.
  6. 6Add garlic, salt, basil and almonds to the mortar.
  7. 7Crush the ingredients together until a fragrant and homogeneous paste is obtained.
  8. 8Crush the ingredients together until a fragrant and homogeneous paste is obtained.
  9. 9Crush the ingredients together until a fragrant and homogeneous paste is obtained.
  10. 10Add the crushed tomatoes and mix everything.
  11. 11Add the crushed tomatoes and mix everything.
  12. 12Add the crushed tomatoes and mix everything.
  13. 13Pour in the extra virgin olive oil, continuing to mix until it becomes nice and creamy.
  14. 14Pour in the extra virgin olive oil, continuing to mix until it becomes nice and creamy.
  15. 15Pour in the extra virgin olive oil, continuing to mix until it becomes nice and creamy.
  16. 16Cook the busiate in plenty of salted water.
  17. 17Cook the busiate in plenty of salted water.
  18. 18Cook the busiate in plenty of salted water.
  19. 19When ready, drain and season with the pesto.
  20. 20When ready, drain and season with the pesto.
  21. 21When ready, drain and season with the pesto.
  22. 22Serve with a generous sprinkling of mollica atturrata and, if you like, grated Parmesan.
  23. 23Serve with a generous sprinkling of mollica atturrata and, if you like, grated Parmesan.
  24. 24Serve with a generous sprinkling of mollica atturrata and, if you like, grated Parmesan.

Ingredients

  • 500 g busiate pasta
  • 500 g busiate pasta
  • 500 g busiate pasta
  • 15 red tomatoes
  • 15 red tomatoes
  • 15 red tomatoes
  • 10 basil leaves
  • 10 basil leaves
  • 10 basil leaves
  • 25 toasted almonds
  • 25 toasted almonds
  • 25 toasted almonds
  • 4 red garlic cloves
  • 4 red garlic cloves
  • 4 red garlic cloves
  • q.b. fine salt
  • q.b. fine salt
  • q.b. fine salt
  • q.b. extra virgin olive oil
  • q.b. extra virgin olive oil
  • q.b. extra virgin olive oil
  • breadcrumbs
  • breadcrumbs
  • breadcrumbs
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • grated Parmesan
  • grated Parmesan
  • grated Parmesan
  • fried potatoes
  • fried potatoes
  • fried potatoes
  • fried eggplants
  • fried eggplants
  • fried eggplants
  • sausage
  • sausage
  • 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.