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Pesto Trapanese with Fettucine

pesto trapanese with fettucine
By jgreghenry Published September 8, 2009

Description

I’m sure there are some Italians who would argue that this pesto trapanese (pesto from the western Sicilian town of Trapani) isn’t pesto at all, the only true pesto being Genovese. I consider it a a traditional Southern Italian classic all it's own.

Prep time: 30 minutes
Yield:1 ()

Ingredients:

  • 1 lb cherry tomatoes (about 3 cups)
  • 15 large basil leaves
  • 2 clv garlic cloves, peeled and roughly chopped
  • 0.5 c whole almonds, lightly toasted
  • 0.5 t red pepper flakes
  • 0.5 kosher salt, or to taste, plus more for the pasta water
  • 0.5 c extra-virgin olive oil, plus more for drizzling
  • 0.75 c pecorino-romano, parmigiano-reggiano, caciocavello or grana padano, freshly grated
  • 1 lb spaghetti, fettuccine, bucatini or other "ribbon-style" pasta

Summary

Yield
Servings
Prep time30 minutes
RecipeFirst Courses Italian Pasta and Rice Quick and Easy
Ingredientspecorino pasta basil almonds

Directions

In a food processor, combine 2 tablespoons olive oil, tomatoes, garlic, basil, almonds, and red pepper flakes. Pulse the machine 10 or 12 times. The resulting pesto should be a consistent texture, quite grainy but not too chunky and not too wet.

Scrape the the pesto in a serving bowl and stir, adding the remaining olive oil a little at a time. You may not need all of the olive oil depending on your tomatoes. Once the desired consistency is achieved add the grated cheese. Season to taste with salt and pepper. Set the sauce aside so that the flavors will have a chance to meld.

In the meantime, bring 6 quarts water to a rolling boil and add 2 additional tablespoons salt. Add the pasta and cook according to the package direction, until cooked, but still al dente. Drain well. Add the pasta to the pesto filled serving bowl and toss to combine. You may garnish with additional cheese and olive oil after the pasta has been plated.

Notes:

serves 4-6