Spaghetti alla Trapanese (Spaghetti Trapani Style)2017-03-22
- Servings: 4
For this dish you can also use linguine, buccatini, penne… I like to use whole grain spelt pasta.
The pesto-like sauce is really simple to make and above all it is very tasty.
But before cooking, you need to coarsely ground whole almonds (skin included) in the food processor.
Quantity of pasta per person: 80 to 100g
- 400g of spaghetti
- 100g of coarsely ground almonds
- 3 or 4 ripe tomatoes
- 2 anchovy fillets in oil (optional)
- 1 onion
- 4 cloves of garlic
- A big handful of basil
- Chili flakes, to taste
- 3 tbsp of olive oil
- Salt and pepper
Whizz the almonds in the food processor until coarsely ground then remove and put aside.
In the same food processor, place the onion, garlic cloves, tomatoes, basil, chili and anchovies (if using any) and pulse until finely cut.
Put all the ingredients, including the almonds, in a frying pan with the olive oil and cook until the sauce has thickened. Season with salt and pepper.
Cook the pasta in salted water until it is al dente. Drain then toss with the sauce and grated parmesan.
Garnish with some basil leaves then serve with extra cheese on the side if desired.