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Bucatini al Pesto Trapanese



This pasta sauce recipe is a true sicilian recipe, from the city of Trapani. This recipe is normally served over busiata, a type of homemade pasta wrapped around a wire, to which bucatini come very close. The recipe is quick enough to make, you can actually make the "pesto" as you are cooking the pasta. This sauce is made with almonds, tomatoes, garlic, pecorino and olive oil.





Ingredients (4 guests):

* 6 cloves of garlic
* all the leaves of a sprig of basil
* 1/2 cup whole almonds
* 3/4 cup coarsely grated pecorino
* 1 lb. red roma tomatoes (about 4 tomatoes)
* salt and pepper
* 1 lb. dry bucatini



Cooking instructions:

1) Put the almonds, garlic, basil, pecorino and a little bit of olive oil in your blender's bowl; blend until smooth; leave in blender bowl for now.

2) Meanwhile, bring salted water to a boil in a pot. Immerse the tomatoes cut with a cross at the bottom in the boiling water for one or two minutes. Remove them from the water using a slotted spoon, then peel them. Remove the seeds and add them to the blender and blend again. You should get a fairly smooth paste.

3) Put the bucatini in the boiling water. When they are al dente, drain them and pour them in a large serving bowl and mix with the pesto we did using the blender.

Serve this Bucatini al Pesto Trapanese...