Spaghetti with Trapanese Pesto

Spaghetti with Trapanese pesto is a typical Sicilian dish that combines pasta with a fresh and aromatic seasoning. Here’s how it’s prepared:

Ingredients

• 400g spaghetti
• 300g ripe cherry tomatoes
• 100g blanched almonds
• 1 clove of garlic (optional)
• A bunch of fresh basil
• 50g grated pecorino (or parmesan if you prefer)
• Extra virgin olive oil to taste
• Salt to taste
• Pepper (optional)

Preparation

1. Bring a pot of salted water to a boil to cook the spaghetti.
2. Meanwhile, start preparing the Trapanese pesto: wash the cherry tomatoes and cut them in half, removing the seeds.
3. Put the almonds in a food processor and chop finely. Add the cherry tomatoes and continue chopping until you get a cream.
4. Then add the garlic (if using), basil, pecorino (or parmesan), a pinch of salt and a drizzle of extra virgin olive oil. Blend until you get a homogeneous and creamy pesto.
5. Taste and adjust salt and pepper, according to your taste.
6. When the water boils, cook the spaghetti al dente, following the instructions on the package.
7. Drain the spaghetti, reserving a bit of cooking water, and transfer them to a bowl or directly to the pan.
8. Toss them with the Trapanese pesto, adding a bit of the spaghetti cooking water to make the sauce creamier if necessary.
9. Serve immediately, accompanied by an additional sprinkle of pecorino or parmesan, if desired.

Trapanese pesto is a fresher variant of the better-known Genoese pesto and is distinguished by the use of fresh tomatoes and almonds. In some versions, for a more rustic touch, the pesto can be worked by hand with a mortar. Enjoy your meal!