Spaghetti with Pesto from Trapani: Spaghetti al Pesto Trapanesi

1. 1

   In a food processor, combine 2 tablespoons olive oil, garlic 1/2 of the basil, almonds and tomatoes.

2. 2

   Pulse and chop until almost blended.

3. 3

   The resulting pesto will be a little chunky and not too wet.

4. 4

   Place the pesto in a bowl and stir, adding another tablespoon olive oil and the grated pecorino.

5. 5

   Season, to taste, with salt and pepper.

6. 6

   Set the sauce aside so that the flavors will meld.

7. 7

   In the meantime, bring 6 quarts water to a rolling boil and add 2 tablespoons salt.

8. 8

   Add the spaghetti and cook according to the package direction, until cooked, but still al dente.

9. 9

   Drain well.

10. 10

    Add the pasta to the serving bowl and toss to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.