400 g spaghetti or bucatini
4 cloves of garlic (if Nubia it would be perfect)
4 ripe tomatoes medium-sized
1 bunch of basil
4 tablespoons of almonds without skin
extra virgin olive oil
1 wooden mortar (... or a blender)
The Nubia red garlic, or garlic of Trapani, is a type of garlic intense red color. The red garlic Nubia was included in the list of traditional Italian food products (PAT) of the Ministry of Agriculture, Food and Forestry (Mipaaf).
- This course is: First Course
- Difficult to prepare: EASY
- is a typical course made in: SICILIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
In a wooden mortar, or blender, crush / blend the garlic and basil with half a teaspoon of salt to transform it into a smooth cream. Add the almonds and pouring the oil continue to pound / blend until mixture is well blended and compact. Add the tomatoes without peel and seeds and crush them and mix. Season with salt and add a little extra olive oil. Cook the pasta al dente in salted water and season with Sicilian pesto.
I tell you this recipe
Sicilian pesto. Its smell, its freshness, its lightness pamper your guests as if they were in the midst of the waves of the sea. The Sicilian pesto will take on the Mediterranean shore every time you shall eat it.
A portion of 100 g of pasta with Sicilian pesto provides about 580 kcal. It 'a good source of potassium, phosphorus, zinc, vitamin B1, B2, niacin, vitamin B6, vitamin C and E.
words to remember
Pasta with Sicilian pesto, pesto, pesto Sicilian almonds, garlic Nubia, with almond pesto, pesto alla Trapanese.
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