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Pasta Alla Trapanese


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  • Author: Melanie ~ www.melandboyskitchen.com

Description

Pasta Alla Trapanese is a unique, vegetarian incredibly flavorful pasta dish that will have your family and friends coming back for more.


Ingredients

Scale
  • 1/3 cup slivered almonds
  • 12 ounces cherry tomatoes (about 2 1/2 cups) or 6-8 roma tomatoes quartered
  • 1/2 cup fresh basil leaves
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 or 3 pepperoncini peppers, chopped (peppers in vinegar) about 2 Tablespoons
  • 1 teaspoon of salt
  • 1 pinch of red pepper flakes (optional–I like 1/41/2 teaspoon)
  • 1/3 cup extra virgin olive oil
  • 1 lb pasta (I like spaghetti or fettuccini)
  • 1/2 cup fresh parmesan cheese, grated plus more for garnish on top
  • Freshly ground black pepper

Instructions

Note: If you don’t have a food processor, a blender will work. 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 golden and fragrant, 3 to 5 minutes.
  2. In a food processor, process cooled almonds and salt until almonds are pulverized. Next add tomatoes, basil, garlic, pepperoncini peppers, salt and red pepper flakes and process until smooth, about 1 minute. Scrape down the sides of bowl with rubber spatula. With machine running slowly drizzle in oil, taking about 30 seconds to do it.
  3. Meanwhile, bring 4 quarts of water to boil. Add pasta and 1 Tablespoon of salt. Cook until al dente. Reserve about 1/2 cup of cooking water, drain the rest and transfer pasta back to cooking pot.
  4. Add pesto and 1/2 cup parmesan to cooked pasta, adjusting consistency with reserved pasta water.