SPAGHETTI TRAPANI STYLE

Yields4 Servings
 500 g spaghetti
 500 g ripe plum tomatoes
 Small bunch basil leaves
 100 g grated pecorino or kefalotiri cheese
 30 g blanched almonds
 3 garlic cloves
 Extra virgin oil
 Salt, black pepper or chilli
1

Blend the garlic with the basil and the almonds. Transfer to a big bowl with some oil and the grated cheese. Mix well. Peel, de-seed and chop the tomatoes and add them to the basil paste. Mix well and let them fuse to acquire a sharp taste. In the meantime boil the spaghetti in salted water, leave ‘al dente’, drain and add to the bowl with the prepared mixture. Add salt, pepper or chilli, according to taste and serve cold.

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