Spaghetti with pesto Trapani style.

Spaghetti alla trapanese

Serves 4

  • 400g  (14 oz)  spaghetti
  • 200 g (5 cups) basil
  • 4 garlic cloves
  • 150 g (3/4 cup) raw peeled almonds
  • 100 g (2/3 cup) crushed raw tomatoes
  • extra virrgin olive oil
  • 1 teaspoon salt
In a blender, combine the garlic, oil and almons to form a uniform cream
Add the basil, tomato and oil to form a smoothe sauce.
Let the sauce sit while cooking the pasta.
Vino/ Wine
“Il Coro” 2008- Sicilia IGT Bianco – Cantina Fondo Antico, Trapani
Fonte/ Source

Sicilia in Cucina/ Sicilian cookery – Sime Book


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