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The Hirshon Sicilian Pasta with Pesto Trapanese


Ingredients

Units Scale
  • 1 pound pasta of your choice
  • For the pesto:
  • 7 ounces cherry tomatoes
  • 2 ounces sun-dried tomatoes
  • 6 anchovy fillets – TFD uses only Ortiz brand
  • 1 ounce golden sultana raisins
  • 3 small cloves garlic, peeled
  • 2 tablespoons capers, well drained
  • 2 ounces blanched almonds
  • 2 ounces olive oil
  • A sprinkling of coarse sea salt
  • A liberal grinding of black pepper
  • Cayenne pepper flakes to taste
  • For garnish:
  • Grated Sicilian Pecorino cheese
  • Chiffonade of basil leaves

Instructions

  1. Preheat the oven to 350 degrees F. and place the almonds on a baking sheet. Roast just until the almonds begin to brown, about 8 to 10 minutes.
  2. Meanwhile, place the tomatoes, anchovies, sultanas, garlic, capers and almonds, cayenne flakes, salt and pepper in the jar of your food processor. Add the 2 ounces of oil and process until finely ground but not pureed.
  3. Before being served the pesto should be left to rest a few hours at room temperature, so that the various flavors can bind to perfection.
  4. Drain the pasta, then put in a large serving bowl. Immediately add the tomato mixture and stir to combine. Serve with some grated pecorino and the chiffonade of basil leaves.
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