Fettuccine alla Trapanese
From the November 2011 issue.
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Serves 6
500g fettuccine all’ uovo
440g Italian peeled tomatoes, seeded
10 large basil leaves
1 clove garlic
½ cup blanched whole almonds
180g grated parmesan
½ tsp chilli flakes
150ml extra virgin olive oil
Cracked black pepper
Salt
-200(step-1).jpg) Step 1
Preheat oven to 170°C. Place the almonds on a tray and lightly toast in the oven for 10 minutes. Leave to cool.
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-200(step-2).jpg) Step 2
Wash the basil leaves under cold water and spin dry. Lightly squeeze the tomatoes to remove some of the excess juices. Place tomatoes, basil, garlic, almonds, parmesan, chilli flakes and extra virgin olive oil into a food processor and blend to a paste. Season with salt and pepper. This can then be placed in the fridge in an airtight container.
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-200(step-3).jpg) Step 3
Bring a large pot of water to the boil, add a large pinch of salt and pour in the fettuccine. Give it a gentle stir so that the pasta doesn’t stick together and cook for approximately 5 minutes until al dente.
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-200(step-4).jpg) Step 4
Working quickly, strain and place the pasta into a large bowl. Add the pesto and mix to coat the pasta. Serve into bowls and drizzle with a little extra virgin olive oil. As an option you can also shave some parmesan over the top. Any leftover pesto can be kept in the refrigerator for a few days.
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