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Casarecce With Pesto Trapanese

Prep Time:

Cook Time:

Serves:

15 Minutes

10 Minutes

4-6 Servings

About the Recipe

This dish is just as good served at room temperature as it is warm. It is great alone as a main course or alongside grilled chicken or sausages. We love the alternative to basil as the main focus of this sauce. There is a lovely umami taste to the sauce.

Ingredients

  • 16 toasted whole almonds

  • Kosher salt

  • 4 cloves garlic

  • ½ cup Italian parsley

  • ½ cup basil leaves

  • 1lb fresh cherry tomatoes or one 28oz can whole peeled tomatoes, liquid drained

  • 1lb Etto Dried Casarecce Pasta

  • 6oz good quality olive oil

  • ¼ cup grated parmesan

  • ¼ cup grated pecorino romano

  • Freshly ground pepper

  • Flaky sea salt, for serving

Preparation

Step 1

In a food processor, add almonds and a pinch of salt. Pulse until a coarse paste forms. Add the garlic and blend into the paste. Then add the parsley and basil and blend to combine, followed by the tomatoes.


Step 2

Gently incorporate olive oil by pulsing it into the sauce, followed by the cheese. Season with salt and pepper to taste.


Step 3

Meanwhile, bring 4 quarts of water with 1tbl kosher salt to boil in a large pot. Cook casarecce to al dente according to package directions. Drain pasta reserving about ½ cup starchy cooking water.


Step 4

Transfer sauce to a large bowl. Add pasta and toss to coat, adding pasta water if necessary to loosen up the sauce. Divide among bowls and garnish with more herbs, salt, and cheese.


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etto casarecce pasta