"Spaghetti alla Trapanese is a Sicilian gem from Trapani, boasting a raw pesto-like sauce of ripe tomatoes, coarsely ground almonds, garlic, basil, and chili flakes. This no-cook sauce blends nutty, fresh flavors in minutes, tossed with al dente spaghetti for an effortless Mediterranean meal. Optional anchovies add umami depth."
🥗 Ingredients (11 items)
Method 5 Steps
- 1
Whizz the almonds in a food processor until coarsely ground, then remove and set aside.
- 2
In the same food processor, add the onion, garlic cloves, tomatoes, basil, chili flakes, and anchovies (if using). Pulse until finely chopped.
- 3
Transfer everything, including the almonds, to a frying pan with the olive oil. Cook over medium heat until the sauce thickens. Season with salt and pepper.
- 4
Meanwhile, cook the spaghetti in salted boiling water until al dente. Drain and toss with the sauce and grated Parmesan.
- 5
Garnish with extra basil leaves and serve with more Parmesan on the side, if desired.
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