Pesto alla Trapanese is the typical dish par excellence of western Sicily. Definitely Inspector Montalbano's favorite dish!
An ancient recipe, probably suggested by Genoese sailors who frequented the port of Trapani in the past.
It is very likely that Genoese pesto has been reworked with typical local ingredients, giving life to a simple and tasty recipe. Its aroma of garlic and basil still delights our palate today...!

For a good Trapani-style pesto, choose good quality products: Sicilian olive oil , ripe cherry tomatoes, fresh basil... for pasta, busiate is an excellent choice, but spaghetti can also be good.
It depends on your tastes.
Let's discover all the steps for this magnificent dish of Sicilian cuisine.

Pesto alla trapanese

Ingredients for 6 people

  • 600 gr. Pasta
  • 500 gr. Tomato sauce
  • 40 gr. Blanched almonds
  • 100 gr. Pecorino cheese
  • q.b. Extra virgin olive oil

Process


Crush together the garlic , basil and almonds and add a drizzle of extra virgin olive oil
Pour into a container and mix, adding a little grated pecorino .
Place the tomatoes in hot water for a few minutes, then peel them, remove the seeds, chop them and pass them in the mortar.
Add them to the other ingredients, adding salt , pepper and more oil.
Cook the pasta in salted water, drain it al dente and pour it into the container with the sauce. Mix well and serve.

Fried aubergines or, if you want, French fries, an excellent mix, cannot be missing from the pasta with pesto!

Enjoy your meal..!

 

Nutritional tab

  • Calories kcal: 150

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