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Pasta Alla Trapanese Recipe

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This recipe for Pasta Alla Trapanese, by , is from The Mumnet Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rachel Gordon



pound short pasta of choice!

cup blanched whole almonds

1 pound cherry or grape tomatoes (About 1 pint)

1 large clove garlic

2 cups roughly Chopped basil, plus more for garnish

teaspoon crushed red pepper flakes

cup olive oil

cup grated Parmesan or pecorino romano cheese

freshly ground black pepper

1. Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook to al dente according to package directions. RETAIN SOME PASTA WATER.

2. While the pasta cooks, prepare the pesto: Toast the almonds in 300 oven, stirring occasionally to make sure they do not burn, about 3 minutes. Remove and set aside.

3. In a food processor, combine the tomatoes, garlic, basil, almonds, 1 teaspoon salt, and the red pepper flakes and pulse gently until thoroughly combined. Pour the olive oil in a slowly.

4. Add in the Cheese. Season with additional salt and black pepper to taste.

5. Add pesto to the strained pasta (into pot) and toss until all of the strands are coated, adding cup of pasta water or more, as needed to loosen up the sauce.

6. Place in bowls and garnish with additional herbs.

Personal Notes:
Personal Notes:
Add some protein by baking chicken breast and chopping on top, of frying off a few shrimp.




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