Spaghetti with Pesto alla Trapanese
Category: First Courses
Serves: 4
This simple yet flavorful Sicilian classic combines fresh ingredients to create a delicious, aromatic dish that’s perfect for any occasion. The key to this recipe is the pesto alla trapanese, a sauce made from sun-ripened tomatoes, fresh basil, almonds, garlic, and Pecorino cheese. Here’s how to recreate this irresistible dish.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Tomatoes | 250g |
| Fresh Basil | 50g |
| Almonds (blanched) | 50g |
| Extra Virgin Olive Oil | 2 tablespoons |
| Pecorino Cheese (grated) | 1 tablespoon |
| Red Garlic Clove | 1 |
| Black Pepper | To taste |
| Fine Salt | To taste |
Instructions:
-
Prepare the Tomatoes
Start by blanching the tomatoes. Fill a large pot with water and bring it to a boil. While waiting for the water to boil, wash the tomatoes and make a small “X” incision at the bottom of each one. Once the water is boiling, carefully place the tomatoes in the water for 2-3 minutes, until the skins begin to peel away. Quickly transfer the tomatoes into a bowl of ice-cold water to stop the cooking process. Peel off the skins and set them aside. -
Make the Pesto alla Trapanese
For the pesto, place the peeled tomatoes, fresh basil leaves (washed and dried), almonds, and a garlic clove into a food processor or, for an authentic touch, use a mortar and pestle. Blend or crush the ingredients for a couple of minutes until you achieve a smooth, well-combined paste. -
Add the Pecorino
Stir in the grated Pecorino cheese into the pesto mixture, ensuring it is fully incorporated. If the pesto is too thick, adjust the consistency by adding a bit more extra virgin olive oil. You can also season with salt and black pepper to taste. Transfer the pesto to a large bowl to toss with the pasta later. -
Cook the Pasta
In a large pot, bring salted water to a boil and cook the spaghetti according to the package instructions, making sure to leave it slightly al dente (firm to the bite). Once cooked, drain the pasta, reserving a little pasta water for later if needed. -
Combine and Serve
Immediately add the hot, drained spaghetti to the bowl with the pesto. Toss the pasta gently, ensuring it is well coated in the pesto. If the mixture seems dry, add a splash of the reserved pasta cooking water or more olive oil to loosen the sauce. -
Final Touches
Drizzle a bit more extra virgin olive oil over the top and season with freshly ground black pepper, to taste. Serve hot and enjoy the fresh, zesty flavors of this traditional Sicilian dish.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 500 kcal |
| Protein | 14g |
| Carbohydrates | 72g |
| Fat | 22g |
| Fiber | 4g |
| Sodium | 300mg |
| Cholesterol | 10mg |
Tips & Variations:
- Almonds: Traditionally, the pesto is made with almonds, but you could experiment with pine nuts or walnuts for a slightly different flavor.
- Cheese Options: While Pecorino is commonly used in this recipe, you can also substitute it with Parmigiano Reggiano for a milder taste.
- Pasta Shapes: Although spaghetti is the classic choice, feel free to use any pasta you prefer, such as fettuccine, penne, or bucatini.
This Spaghetti with Pesto alla Trapanese is a vibrant, delicious, and easy-to-make dish that brings the essence of Sicilian cuisine to your kitchen. The combination of fresh tomatoes, herbs, and almonds makes for a unique twist on traditional pesto, while the use of olive oil and Pecorino adds richness and depth to every bite. Enjoy the fresh flavors, and serve it with a light salad and a glass of crisp white wine for a perfect meal.
