Linguine al pesto trapanese

Ingredients

• 350 g di linguine Pastificio dei Campi
• 500 g mature tomatoes
• 1-2 cloves garlic
• 2 bunches basil
• 100 g almonds
• 60 g grated pecorino
• Extra-virgin olive oil
• Salt and pepper

Instructions

Boil and blanch the tomatoes, peel them, remove their seeds, and chop them into small pieces. In a mortar and pestle grind the garlic, basil, almonds and pecorino. Then add the tomatoes and oil and taste for salt and pepper. Grind eveyrthing together until it reaches a creamy consistency.
Cook the linguine from Gragnano, drain when al dente, and mix well with the pesto, adding a spoonful or two of the pasta’s cooking water to the mixture if necessary.

Difficulty Level: easy Appreciation: Time for preparation: 10 minutes Cooking time: 10 minutes Share: 4 persons