Trofie Trapenese Style

Name: Trofie Trapenese Style
Yield: Serves 4
Cuisine: Italian
Ingredients: 20 g mint leaves, preferably spearmint; 50 g basil leaves; salt and freshly cracked black pepper; 20 g mint leaves, preferably spearmint; 100 ml extra virgin olive oil; 3 large, ripe but firm tomatoes, peeled and cut into small dice; 30 g pecorino cheese (or Reggiano Parmesan); 30 g pecorino cheese (or Reggiano Parmesan); 450 g trofie pasta (or bucatini or fusilli); 450 g trofie pasta (or bucatini or fusilli); 450 g trofie pasta (or bucatini or fusilli); salt and freshly cracked black pepper; 1 small red chilli with seeds, finely chopped; 2 garlic cloves, crushed; 50 g whole almonds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

This is a Sicilian pasta dish that blends tomatoes into the pesto, and uses local almonds instead of pine nuts.

Ingredients

50 g whole almonds
2 garlic cloves, crushed
1 small red chilli with seeds, finely

Europe
Italy
Sauce
Vegetarian
Sicily
Mediterranean

Method

Put the almonds, garlic, chilli and a little salt and pepper in a blender. Blitz until everything is very roughly chopped.
Add the mint, basil, cheese and oil and blitz again until the herbs are chopped and the mixture is blended. The texture should be chunky, not pureed.
Transfer to a bowl, toss in the tomatoes and adjust the seasoning.
Coo