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Trapanese Pesto

Make this Tonight - "Sicilian-Style Pesto Pasta, Eggplant Parm and Fennel Salad"

10
Prep Time
(minutes)
30
Cook Time
(minutes)
2
Servings

Ingredients

  • 1 can (28oz) San Marzano tomatoes
  • ½ cup blanched whole almonds
  • 2 cloves garlic, microplaned
  • ½ Cup extra virgin olive oil
  • 1 ounce Parmigiano cheese, grated
  • 40-50 leaves basil
  • 2 big pinches kosher salt
  • 1 pound dry rigatoni pasta

Steps

  1. Procedure:
  2. Preheat oven to 350 degrees Fahrenheit
  3. Place almonds on a small sheet tray and place it in the oven for 10 minutes. Remove and allow to cool. In a food processor, the grind almonds, basil, 1 pinch salt, and the olive oil. Once blended add the tomatoes, cheese, and garlic. Puree until smooth. Taste and adjust seasoning with salt if needed.
  4. Finishing pasta:
  5. In a large stockpot bring heavily salted water to a boil. Drop in pasta and cook until al dente. Drain pasta, reserving some of the cooking water. Place the noodles in a large bowl and toss with pesto sauce while still hot. Adjust the consistency with reserved pasta water and olive oil. Serve and top with freshly grated parmesan cheese.