Pasta With Tomato Almond Pesto Pesto Alla Trapanese Recipes

PASTA CON IL PESTO ALLA TRAPANESE (TOMATO AND ALMOND PESTO)

Pasta con il pesto alla Trapanese (Tomato and almond pesto) image

Carmelita Caruana celebrates the tastes of Sicily with this delicious vegetarian summer pasta

Provided by Carmelita Caruana

Time 45m

Number Of Ingredients 7

Ingredients

50g shelled, unskinned almonds
a handful of fresh basil leaves
2 garlic cloves
6 vine-ripened tomatoes
2 tbsp finely grated pecorino cheese
6 tbsp extra-virgin olive oil
400g fusilli lunghi or other pasta spirals

Steps:

Cover the almonds with boiling water for a few minutes to loosen their skins, then slip them off with your fingers when they are cool enough to handle. Try not to cut corners and use ready blanched almonds, as nuts quickly lose their flavour without their protective skins. Toast the almonds in a non-stick frying pan, stirring frequently for a few minutes until they are pale gold.
Whizz the basil, garlic and a little coarse sea salt in a food processor and tip into a large bowl. Process the almonds, again with a little salt, using the pulse button, until they're the size of small grains of rice.
Peel the tomatoes, de-seed by halving and squeezing over the sink, then chop into medium dice. Mix the tomatoes and the almonds into the basil and garlic, add the grated cheese and olive oil and mix well. Taste and season with pepper and - only if needed - a little salt.
Boil the pasta in the usual way, taking care to keep it very al dente, especially if you are planning to serve it cold. The Sicilians are probably the most fussy of all Italians about pasta, and they are very quick to declare it scotta, which means overcooked. To judge when to drain the pasta, cut a piece of pasta open: when it has a tiny uncooked white speck at the centre, drain it. It will be perfectly cooked all the way through by the time you serve it.
Drain the pasta but reserve a couple of ladles of the pasta water. Tip the pasta into the bowl with the pesto and mix it gently but quickly, so that the melting cheese is well distributed. Add a little pasta water if necessary so the sauce lightly coats each pasta corkscrew. The pasta can be served now, lukewarm, or at room temperature, but don't chill, as this dulls the heady aromas which are the joy of this dish.

Nutrition Facts : Calories 616 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.42 milligram of sodium

PASTA WITH TOMATO AND ALMOND PESTO (PESTO ALLA TRAPANESE)

Pasta With Tomato and Almond Pesto (Pesto Alla Trapanese) image

Pesto that looked amazing and i want to try it and i'll lose the recipe if it isnt here! its from America's Test Kitchen so it has to be good :)

Provided by kimmer9

Categories One Dish Meal

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup slivered almonds
12 ounces cherry tomatoes (about 2 1/2 cups)
1/2 cup fresh basil leaf
1 medium garlic clove, minced (about 1 teaspoon)
1 small pepperoncini pepper, stemmed, seeded, and minced (hot peppers in vinegar)
table salt
1 pinch red pepper flakes (optional)
1/3 cup extra virgin olive oil
1 lb pasta, preferably linguine
1 ounce parmesan cheese, grated (about 1/2 cup)

Steps:

A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don't have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.
1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reser.

PESTO ALLA TRAPANESE (PESTO WITH TOMATO AND ALMONDS)

Pesto Alla Trapanese (Pesto With Tomato and Almonds) image

Posted for Zaar World Tour 2005. A version of Italian pesto sauce. Who doesn't like basil? My BF strangely enough, although I try to sneak it in when he's not looking. I figured 1/4 cup sauce for 1/4 lb. cooked pasta. From Vegetarian Times Cooks Mediterranean. Have not tried this yet. Update - Tried this recipe, and it was awesome and very easy! I even tried making it without the almonds, and it made a great low fat traditional pesto. I strongly recommend this recipe to all pesto lovers.

Provided by Kumquat the Cats fr

Categories Sauces

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

Ingredients

4 plum tomatoes, peeled, seeded and chopped
1/2 cup blanched almond, roughly chopped
1/2 cup fresh basil leaf
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper

Steps:

Score tomatoes by cutting a small 'X' on the bottom of each. Drop in boiling water 1-2 minutes until the skins loosen. Drain and rinse under cold water. Use a paring knife to remove skins. Slice tomatoes in half and scoop out seeds with spoon. Chop.
Place tomatoes, almonds, basil and garlic in a blender, food processer, or mortar. Drizzle in the olive oil and blend, process or grind with pestle until pureed to the desired consistency (almonds should still be a bit crunchy).
Add salt and pepper and serve over cooked pasta.

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