# Pesto alla trapanese

Pesto alla trapanese or pasta cu l’agghia is a sicilian dish made with tomatoes, basil, almonds and garlic, crushed in a mortar, seasoned with olive oil and served with toasted breadcrumbs.

- Servings: 4 servings
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- mortar
- pestle
- bowls
- knife
- fork
- spoon
- pot
- pan

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNdkwxAw4/
- Recipe page: https://www.cliprecipe.com/recipe/d81d5940-bcad-4798-b270-99f3f04f5f9b
- Extracted: 2025-05-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt