Spaghetti with pesto Trapanese

30 min.




  • 400 g of Spaghetti
  • 5 ripe tomatoes
  • 50 g blanched almonds
  • 30 g of fresh basil
  • 1 or 2 cloves of garlic
  • Grated pecorino cheese
  • Extra virgin olive oil
  • Salt to taste


Wash the basil leaves and dry with paper towels. Peel the garlic cloves, divide them into two parts and remove the germ inside. Make a crosswise incision on the top of the tomatoes, plunge into boiling water and take them out after 1 minute. Remove the peel and the seeds with the help of a knife. In a mortar, crush gently the basil and the garlic cloves, adding slowly the oil. Add the almonds, the chopped tomatoes and other oil. Continue to work until the pesto sauce is grainy but very creamy. Cook the pasta in salted water and drain it after the time indicated on the package. Pour into a bowl with the pesto, adding a few tablespoons of grated pecorino.


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