The Castruriali Table · primi
Pesto alla Trapanesecon mandorle
Trapani's answer to pesto — almonds, tomato and basil pounded with oil into a fresh, fragrant sauce for busiate.
Ingredients
- 400 g busiate or spaghetti
- 60 g blanched almonds
- 250 g ripe tomatoes
- 1 garlic clove
- Large bunch basil
- 6 tbsp Castruriali EVOO
- Pecorino, salt
Method
- Pound almonds, garlic and basil with a little salt.
- Add tomatoes and work to a coarse paste.
- Loosen with Castruriali oil to a spoonable sauce.
- Toss through hot pasta with a splash of cooking water and grated pecorino.