Caserecce al pesto trapanese
Trapani’s raw red pesto, made with tomatoes, toasted almonds and basil: toss it with the pasta in a serving bowl, with no cooking required.
A recipe from the ITALAZA kitchen
Preparation 15 min · Cooking 12 min (not counting bringing the water to the boil)
A little longer than planned: 27 min.
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In the kitchen 7 steps
- Toast the almonds (80 g) in a dry pan for 3 minutes, stirring, then leave them to cool.
- Put the cherry tomatoes (320 g) in a sieve and leave them to drain well; cut the sun-dried tomatoes (60 g) into pieces.
- Blend the almonds with the peeled garlic (1 clove) until coarsely ground.
- Add the drained cherry tomatoes, sun-dried tomatoes, basil (20 leaves) and 4 tbsp of olive oil, then pulse until blended: the pesto should retain some texture. Taste and season with salt.
- Cook 400 g of caserecce in a large pan of salted boiling water, following the time on the packet.
- Put the pesto in a large serving bowl and loosen it with two spoonfuls of cooking water.
- Drain the caserecce, toss with the pesto off the heat and serve at once with a few basil leaves.
Tip: This pesto is never cooked: the heat from the pasta is enough to bring out the garlic and basil. In midsummer, replace the canned cherry tomatoes with ripe tomatoes from the market.
Probably contains: gluten, nuts, sulphites · check the labels
Product labels: Caserecce Divella – Bronze-drawn pasta, Il Pomodorino Sole e Napule Cherry Tomatoes, Citres Sun-Dried Tomatoes – Oregano, Chili and Garlic, Sicily PGI Extra Virgin Olive Oil Barbera