Trapanese Pasta Sauce
Ingredients
Pasta
Sauce
To Finish
Instructions
- 1
Toast almond slivers in a dry pan for 2-4 minutes, or in a toaster oven, until well warmed and lightly tanned.
- 2
In a food processor, place toasted almonds, tomatoes, basil leaves, garlic, salt, pepper flakes, and peperoncino. Pulse until well blended into a mush.
- 3
With the processor running, drizzle in the olive oil to emulsify the sauce.
- 4
Boil pasta according to package directions, or slightly less time than recommended. Reserve 1 cup of pasta water before draining.
- 5
Drain pasta and return to the pot.
- 6
Pour in the orange-colored sauce and add shaved Parmigiano. Toss with tongs or salad forks.
- 7
Add reserved pasta water as needed to loosen and reach desired consistency.
- 8
Plate and sprinkle extra Parmigiano on top as garnish.
💡 Cook's Notes
**Peperoncino** is a store-bought preserve of peppers in relish form. This adds an extra kick to the dish. **Optional:** Add proteins like grilled shrimp, chicken, etc. "Trapanese" means a dish from Trapani, on the west coast of Sicily, Italy.
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