Spaghetti with pesto alla trapanese

We are delighted to share the following video we loved making with Niklas Roar  www.foodroar.dk

Enjoy watching the preparation of these scrumptious Spaghetti with pesto alla trapanese.

INGREDIENTS for 4 servings:

320 gr spaghetti pasta
a handful basil leaves
200 gr rape and firm tomatoes
1 tbsp  fresh ricotta cheese (to taste)
80 gr almonds
pecorino cheese, fresh grated, to taste
1 peeled and crushed garlic glove (remove the green sprout)
salt and pepper
extra virgin olive oil

How to peel the almonds:
In a small pan bring some water to a boil, pour the raw almonds into the water and after few minutes drain them in a colander. Let the almonds cool (or rinse them with cold water). With your fingers squeeze the almonds and remove the skin. Let them dry on absorbent paper.

Fill a big pot with water and bring to a boil. Then drop the tomatoes into the boiling water and  cook for a 2/3 minutes. With a skimmer pull them off and let them dry in a colander.
Keep the water hot, you’ll reuse it to cook the pasta. Remove the skin and the seeds from the tomatoes.

Put the tomatoes in a mortar, add gradually the almonds and pestle all together. Crush some basil leaves while continuing to pestle. Add the garlic, ricotta cheese, salt and pepper and mash all the ingredients together until obtaining a smooth blending. At the end, add grated pecorino cheese and extra-virgin olive oil. Mix until obtaining a homogeneous sauce.

You can use a food processor to make pesto: pulse on and off the ingredients until smooth. At the end add grated pecorino cheese and extra-virgin olive oil. Mix until obtaining a homogeneous sauce.

Bring again the water to the boil. Cook into it the spaghetti until al dente (follow the instruction here).
Drain the pasta and combine it with the pesto sauce, mixing very well.
Sprinkle the spaghetti with freshly grated pecorino cheese.

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