Ingredients
pasta :
durum wheat flour – 200 gr
water – 100 ml
sauce :
almonds – 50-60 gr
tomatoes – 250-300 gr
basil – 30-50 gr
garlic – 2-3 cloves
mint (optional) – 10-20 leaves
pecorino cheese - 30-40 gr
olive oil – 50-60 ml
salt
black pepper
lemon juice (optional) – 15-20 ml
Method
Knead the dough into a paste
Wrap the dough in cling film and leave for 10-15 minutes
Form the paste:
place the dough on a floured surface, knead and roll out into a layer 4-5 mm thick
cut the layer into strips 4-5 mm wide and 8-10 cm long
wind each strip into a spiral onto a wooden skewer or knitting needle
use your palm to roll the skewer with dough on the table
carefully remove the resulting spiral
form the entire paste in the same way
Place a pan of water on the fire, add salt and bring to a boil
Add the paste to the boiling water and stir lightly
Bring the water to a boil again, cover the pan with a lid, turn off the heat, and leave the pasta in the hot water for 5-10 minutes
Meanwhile, prepare Alla Trapenese sauce:
add almonds, garlic and basil to a blender – grind until coarse crumbs form
blanch and cut the tomatoes, half into large pieces, half into small cubes
add large pieces to a blender
Here, combine the mint, cheese, and olive oil; process once more in a blender until fine crumbs form.
add salt/pepper and lemon juice to taste – use the same blender to mix lightly
add finely chopped tomatoes – stir with a spoon
Drain pasta
Add sauce to pasta and mix well.
You can also heat the pasta with sauce for 1-2 minutes
When serving, sprinkle with cheese and garnish with basil leaves.
Pin the image below to one of your Pinterest boards to have with you whenever you need it. This means we can continue to be supported by Pinterest
