SPAGHETTI CÙ L'AGGHIA Spaghetti with Trapani style Pesto, a simple and fresh pasta dish, ideal for the warmest summer days.
400 gr of spaghetti; 1 kg of ripe tomatoes; 4 cloves of garlic; 100 gr of peeled and toasted almonds; 1 bunch of basil; extra virgin olive oil, salt and pepper.
Wash the tomatoes and place them in warm water for 5 minutes; peel them, take out the seeds and chop them up.
Smash the almonds with a pinch of salt, preferably in a mortar, and then move them to a bowl. Smash then the garlic, the basil and a pinch of salt, to obtain a uniform mixture. Add the tomatoes and mix accurately.
Poor the mixture in the bowl with the almonds and add a glass of oil, salt and an abundant sprinkle of black pepper. Mix and let it rest for a couple of hours.
Stew the spaghetti in abundant salted water, drain it 'al dente' and dress it with the prepared pesto. Serve it with grated pecorino (sheep's milk) cheese.
Rapida la spedizione e buono il prezzo del vino ordinato. Grazie dei prodotti d'omaggio!
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