in Italy

Spaghetti with Pesto alla Trapanese

updated

Spread the love

Ingredients for 4 servings:

  • 500g spaghetti
  • 500 g tomatoes
  • 2 cloves garlic
  • some basil
  • 100 g grated feta cheese
  • 30 g almonds
  • some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a recipe that has been eaten in the port of Trapani since the Middle Ages

Chop the garlic, basil, almonds, and a little olive oil in a blender and place in a bowl. Add the grated feta cheese and a little more olive oil. Pour boiling water over the tomatoes and peel them after about 1 minute. Then deseed and chop them, then let them marinate with the basil and garlic. Combine all the sauce ingredients and toss with the spaghetti, which has been cooked al dente in the meantime. Serve warm with toasted bread.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Stuffed pointed peppers

Bucatini with Bottarga