Pasta col pesto trapanese
Pasta with Trapani-Style Pesto
Toss the peeled almonds in a non-stick pan over a medium flame, careful not to burn them, until they are lightly toasted. Peel and seed the tomatoes and cut into pieces. Grind the almonds in a food processor or nut grinder. Set aside. Put the prepared tomatoes, garlic, basil, mint, salt and pepper in a mortar and work with the pestle until the ingredients are well blended. (Technically, you should be producing any kind of pesto by hand with a mortar and pestle, but a food processor gives excellent results.) Add the oil and ground almonds.
In a non-stick pan, toast the breadcrumbs until they are golden, and set aside in a small bowl. Cook the pasta in boiling, salted water, until it is al dente. Briefly drain it. Put the pasta in a large bowl and mix with the pesto sauce. Dish into serving dishes and sprinkle with the breadcrumbs. Serves 4-6. (4 Sicilian portions or 6 normal ones)
Accompany with a Sicilian red wine such as a Nero d'Avola from the Planeta estate, and soon you'll be feeling like one of the Splendors of Sicily.