Pasta with Trapanese Pesto by Jamie Oliver
This Pasta with Trapanese Pesto by Jamie Oliver is a typical Sicilian pasta.
Pesto means “paste” and in Sicily we add almonds and not pine nuts, and cherry tomatoes.
Obviuosly, even the oil is very important. So, preferibly, you have to use Sicilian olive oil, which is perfect for this recipe.
Maybe you’re asking why I’m trying an Italian pasta made by an english chef like Jamie Oliver.
Because I wanted to try him with a recipe I know well!
Well, I’ve to confess that his version is better than mine!
So Jamie Oliver won this round!
And now the recipe of the Pasta with Trapanese Pesto by Jamie Oliver
Pasta with trapanese pesto by Jamie Oliver
- 500 g pasta
- 40 g parmesan cheese
- 100 g blanched almonds Valdibella
- 2 cloves of garlic I replaced it with a small shallot
- 1-2 fresh chillies I used only half
- 2 beautiful bunches of basil
- 4 anchovy fillets in olive oil I used 6 and I did not add salt in the sauce
- 450 g cherry tomatoes
- extra virgin olive oil Centonze
- salt only for the pasta
Cook the pasta according to the instructions on the packet.
While the pasta is cooking, place the Parmesan, almonds, garlic and chillies into a food processor or blender. Process for a minute to combine the ingredients.
Add around two thirds of the tomatoes to the food processor along with the anchovies, one and a half handfuls of basil and olive oil. Process until the ingredients turn into a paste.
Taste the mixture and season with salt and pepper.
Reserve some of the water the pasta has cooked in, then drain the pasta and return it to the saucepan. Stir in the paste until the pasta is thoroughly coated. Add a little of the reserved water to loosen the pasta if necessary.
Transfer to bowls and top with the remaining cherry tomatoes (halved) and basil leaves.