Pesto Trapanese
first course, pasta
6 cloves garlic
1 teaspoon salt
1 cup fresh basil leaves
1 cup blanched, chopped almonds
4 ripe tomatoes; peeled and chopped
1/2 cup olive oil
Black pepper
1 1/2 pounds bavette or spaghetti
TO PREPARE: In a mortar pound the garlic, salt, and basil into a paste; add the almonds little by little and then the tomatoes. When all the ingredients are reduced to a pulp, add the oil and the pepper. (This can be done in an electric blender, in which case the oil should be added at the beginning.)
Cook the pasta in boiling salted water, drain, and toss in a serving bowl together with the pesto until the latter is evenly distributed. Serve at once.
NOTES : Lively pasta with a raw sauce of garlic, basil, almonds and tomatoes. 0 0 0 2277 26367 0 0 1405
Contributor: Cook's Magazine April 1990
Yield: 6 servings
Preparation Time: 0:20
