Pasta alla Trapanese, a really quick first course to make, a tasty variant of the simple spaghetti with tomato, which with a couple of tricks changes completely.
I’m starting again from here, after a long, indeed very long pause, I’m finally picking up my blog again, it wasn’t easy and I’ll explain why. Life, we know, is a series of changes, and perhaps the most difficult part is adapting and living these changes in the best way; naturally, everything takes time. I had already told you that precisely for reasons of time I would no longer be able to take photos with sets that would show you not only my dishes but also my passion for photos. This had to be the sacrifice if I wanted to continue the blog, but in fact, even if I had told you, I hadn’t been able to adapt to this idea…and so I had put it aside again. But now enough, having made peace with the new times in my life, I have decided that I no longer want to give up this passion of mine, so here I am again, with photos taken with the cell phone but with so many good dishes to share with you! And now the recipe for pasta alla Trapanese, discovered last summer.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz cherry tomatoes
- 2 cloves garlic
- 3.5 oz Pecorino Romano (grated)
- 18 oz spaghetti
- 2.5 oz almonds
- 1 bunch basil
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- 1 Frying Pan frying pan
- 1 Knife kitchen knife
- 1 Pot pot
- 1 Wooden Spoon wooden spoon
Steps
Let’s start by putting a pot with plenty of salted water on the stove for cooking the pasta. While the water reaches a boil, chop the almonds with a kitchen knife and toast them for about 4 minutes in a non-stick pan. Once toasted, set them aside.
Now wash the cherry tomatoes well and cut them into 4 parts. In the pan where we previously toasted the almonds, pour in 3/4 tablespoons of extra virgin olive oil, add the garlic and sauté for a couple of minutes, then add the chopped cherry tomatoes, season with salt and pepper to taste, and cook everything for about 5 minutes.
Now let’s cook the pasta, making sure to save half a glass of cooking water. Drain the spaghetti al dente and add them to the cherry tomato sauce, lengthen with a couple of tablespoons of cooking water, and mix for about 2 minutes, at this point turn off the heat and add the grated Pecorino. Mix well.
Let’s prepare the dishes now, on each portion, sprinkle the chopped almonds and add a few fresh basil leaves. Here is our Pasta alla Trapanese ready, enjoy your meal.
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