Pesto Trapanesi - Pasta with Tomato and
recipe comes from Diane Seed. Diane has lived in Rome
for thirty years, and she has built up an international
reputation for her unrivaled knowledge of Italian regional
cuisine and wines. She runs her own cooking school with
courses throughout the year in Rome, Campania (on
the Amalfi coast) and Puglia (on the 'heel' of
Diane is the author of many cook books. Her first book,
Top one Hundred Pasta Sauces, has sold well over
a million copies and been translated into twelve languages.
She now writes for various magazines, as well as traveling
the world giving lectures, lessons and demonstrations,
spreading the knowledge she has acquired over the years
from farms, palazzi, markets, restaurants and family
is also the Italian food consultant for Marks and Spencer
in the UK and now spends considerable time helping chefs
and suppliers enlarge their repertoire with authentic
Trapani, in Sicily, this dish is usually made with a
flour-and-water, home-made pasta called busiati.
I prefer to use a thin, short dry pasta like mezza
zita tagliata or piccole penne. It is only
prepared in the summer with ripe, red tomatoes. Traditionally
mint is used, which gives an intriguing 'new' taste,
but some families prefer basil.
g short, dry pasta
8 large red tomatoes
3 T blanched almonds
1 tea cup mint leaves
4 cloves garlic, peeled
4 T extra virgin olive oil
salt and black pepper
the tomatoes into boiling water for a few minutes,
remove with a slotted spoon and peel off the skins,
and cut into quarters.
the almonds in a food processor and chop roughly,
then add the garlic, mint or basil and salt. Chop
until they resemble coarse breadcrumbs.
pour in the oil, process, then add the tomatoes. It
is important not to over-process. There should be
a slightly gritty texture. This sauce can be prepared
ready to eat bring a large pot of water to a brisk
boil, add some coarse salt and throw in the pasta.
it is still al dente drain and stir in enough
pesto sauce to coat the pasta. There should not be
extra sauce left in the bottom of the serving bowl.