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Pasta alla Trapanese (Sicilian Tomato Pesto)

Pasta alla Trapanese (Sicilian Tomato Pesto)

Cost $12.5, save $10

Source: Recommended by CookPal

  • 15 Min
  • 8 Servings
  • $12.5

INGREDIENTS

  • Main Ingredients

    • 1/2 cup roasted almonds
    • 🧄 4 cloves garlic
    • 🧂 1 teaspoon kosher salt, plus more to taste
    • 🧀 1 cup Pecorino Romano cheese, plus more to taste
    • 1 cup packed basil leaves
    • 1/2 cup extra virgin olive oil
    • 🍅 1 pound grape tomatoes
    • 1 pound pasta, or other curly shaped pasta, such as fusilli

STEPS

1

Bring about 2 cups of water to a boil, remove from the heat, and stir in almonds; let sit for 3 to 4 minutes. Drain, and once cool enough to handle, rub skins off with your hands or use a kitchen towel.

2

Crush sliced garlic with kosher salt in a mortar and pestle into a smooth paste. Alternatively, mash on a board with kosher salt until smooth.

3

Add peeled almonds to a blender, followed by cheese, basil, garlic paste, oil, and tomatoes. Blend until the pesto reaches your desired consistency.

4

Taste the pesto for salt and adjust if necessary. Set aside while cooking the pasta.

5

Bring a large pot of lightly salted water to a boil. Cook pasta until tender but firm (about 12 minutes). Reserve pasta water before draining.

6

Add about 1/3 cup of reserved pasta water to the bowl with pesto. Toss pasta with pesto, salt, and additional cheese if desired. Add more pasta water to adjust texture as needed. Serve immediately.

NUTRIENTS

Per 1 serving

🔥

312

Calories

  • 9
    Protein
  • 22
    Carbs
  • 21
    Fats

💡 Use fresh, ripe grape tomatoes for the best flavor.Toast the almonds lightly for enhanced flavor.You can use a pestle and mortar for a more traditional texture.If pasta water is too salty, dilute it with plain water before adding to the pesto mixture.