Pasta alla Trapanese
Pasta alla trapanese is a traditional pasta from Sicily. In this recipe I paired it with Barilla chickpea casarecce.
Servings 2 -3
Ingredients
- 1 clove garlic
- 50 g blanched almonds
- 50 g Pecorino Romano + more for serving
- 2 tbsp extra virgin olive oil
- 1/2 cup basil leaves
- 250 g ripe tomatoes
- 250 g dried pasta
- salt and pepper to taste
Instructions
- Peel garlic clove and chop coarsely.
- Toast almonds on a dry pan at low-medium heat. Make sure they don't burn. Reserve.
- Grate cheese.
- Peel and dice tomatoes, don't discard the juices.
- Boil water to cook the pasta.
- Add salt to the boiling water and cook pasta according to instructions.
- Place garlic and almonds in a food processor or mortar and pestle. Process until a coarse texture is achieved.
- Add 50g cheese and olive oil, pulse or pound to combine.
- Add basil and tomatoes, pulse or pound to combine.
- Once pasta is done, drain, reserving about 1/2 cup of the liquid. Return pasta to the pot, add sauce and mix well. Add a little of the reserved water if a looser texture is desired.
- Serve with extra grated Pecorino and a green salad.