La … Drain it al dente and set aside 1 cup of cooking water. Rinse the cherry tomatoes and pat them dry. Place the almonds in a food processor along with the garlic, canned tomatoes, sun-dried tomatoes, red pepper flakes, basil, and olive oil. During our recent holiday in Sicily we got to try quite a number of delicious Sicilian pasta dishes including this tasty Trapanese pesto, which is mostly eaten in the province of Trapani in the … Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived. Place the fried eggplant on an absorbent paper towel to drain the excess oil. Rinse the basil leaves and pat dry. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. Blend the almonds in a blender. Lift the cooked spaghetti up, drain briefly, and drop directly into the pesto. A Sicilian dish made with a tomato and almond pesto sauce. I do it now as a sign of appreciation. One of the best pasta sauce made in our island! Pesto alla trapanese – a Sicilian variation of the genoese pesto , typical of the Province of Trapani . Cover the almonds with boiling water for a few minutes to loosen their skins, then slip them off with … Place the spaghetti in a large mixing bowl, add the pesto sauce, half the quantity of the fried eggplant, potatoes, Pecorino cheese, and mix thoroughly. Season the eggplant, while hot, with salt. This telephone cord shaped pasta made of durum semolina flour is traditionally paired with pesto alla Trapanese. Though tomatoes in pesto may sound crazy, Pesto Alla Trapanese is Sicily’s answer to Liguria’s more famous basil-rich pesto sauce. To make the sauce also called 'pesto alla trapanese': Put the tomatoes, garlic and basil in a large mortar. Crush the ingredients until the pesto sauce is even in consistency. To make the sauce also called 'pesto alla trapanese': Put the tomatoes, garlic and basil in a large mortar. I like to make the sauce a few hours before I need it as the flavor of the sauce improves as it sits. Very easy to make, only a few ingredients, and not a lot of prep time! Follow the same procedure to fry up the potatoes. To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to boil in a large pot. La pasta con il pesto alla trapanese - "cull'agghia" in dialetto - è una ricetta antica dalle numerose varianti. Season the pasta with the pesto alla trapanese, adding a few tablespoons of cooking water (only if necessary). Thank you for sharing! 1/2 cup/117 ml extra-virgin olive oil, plus extra for frying eggplant and potatoes, 3 large potatoes, peeled and thinly sliced into strips, 1 cup/228 g freshly grated Pecorino cheese, Sign up for the Recipe of the Day Newsletter Privacy Policy, Pasta alla Trapanese: Trapanese-style Pasta. https://www.italianrecipebook.com/busiate-pasta-with-pesto-alla-trapanese I have not commented on your site yet. La pasta alla trapanese con pomodorini è un gustoso primo piatto ottimo per l’estate proprio perché può essere gustata anche fredda o a temperatura ambiente. © 2020 Discovery or its subsidiaries and affiliates. Busiate (or busiati) are a type of long macaroni, originally from the Trapani province, and typical from Calabria and Sicily. Learn to make homemade busiate pasta … Because I had some leftover Sun-Dried Tomato & Chili Pesto in my refrigerator, I used this, but sun-dried tomatoes in oil will work well also. The two pestos have quite a lot in common, as both are full of fresh basil, nuts, garlic, olive oil, and Parmesan cheese. Se amate le ricette siciliane vi diamo anche la ricetta della … Incidete i pomodori, con una croce, sul fondo (1). With a mortar and pestle Place garlic and a pinch of salt in the mortar and crush until you have a paste. Add the extra-virgin olive oil, salt and use a pestle to crush the ingredients into a paste. If the pesto looks too dry, add more olive oil. That means that instead of finishing the pasta in the sauce over heat, as we do with most pasta dishes, these pestos need to be tossed with the pasta (and some of the starchy pasta water) off the heat. Did not use Sun Dried tomatoes, but used crushed canned tomatoes. Drain the spaghetti when it is 'al dente'. Alternatively, place the above ingredients in a food processor and puree. 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