Tomatoes are ripe and it’s time to make this traditional Sicilian pesto.
There are very few ingredients in this recipe, so make sure to use the very best you can get your hands on.
I prefer using a blender for this pesto, as it makes for a smoother sauce. If you use a food processor, the almonds will still have a bit of a bite, which is not unpleasant, but not my preference. Use this pesto over long pasta, like fettuccine, spaghetti or even bucatini. It is very light and refreshing, and very tempting to have seconds!
Fettuccine alla trapanese
100 g blanched almonds, whole
2 1/2 cups cherry tomatoes (or 400 g plum tomatoes, peeled)
10-12 basil leaves
1 clove garlic
200 g parmesan, grated
1/2 teaspoon hot pepper flakes
150 ml good olive oil, plus more for serving
450 g fettuccine
salt and pepper to taste
- Make the pesto: toast the almonds in a 350 F oven for about 10 minutes, then let them cool to room temperature.
- Put all the ingredients, except the pasta, in a blender or in the bowl of a food processor and blitz to combine.
- Cook the fettuccine in salted boiling water until al dente, drain and keep a bit of pasta cooking water.
- Put the pasta back in the pot, and over medium-low heat, mix with the preferred quantity of pesto until combined, adding a bit of pasta cooking water to loosen things up.
- Remove from heat, add more parmesan and serve in warm bowls with a drizzle of your best olive oil.