Pasta Alla Trapanese: Trapanese-Style Pasta
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
To make the sauce also called 'pesto alla trapanese': Put the tomatoes, garlic and basil in a large mortar
2
Add the extra-virgin olive oil, salt and use a pestle to crush the ingredients into a paste
3
If the pesto looks too dry, add more olive oil
4
Crush the ingredients until the pesto sauce is even in consistency
5
Alternatively, place the above ingredients in a food processor and puree
6
Heat up extra-virgin olive oil in a saucepan and fry the eggplant until golden
7
Place the fried eggplant on an absorbent paper towel to drain the excess oil
8
Season the eggplant, while hot, with salt
9
Follow the same procedure to fry up the potatoes
10
Place the spaghetti in a pot of boiling salted water
11
Stir initially to prevent the strands from sticking
12
Drain the spaghetti when it is 'al dente'
13
Place the spaghetti in a large mixing bowl, add the pesto sauce, half the quantity of the fried eggplant, potatoes, Pecorino cheese, and mix thoroughly
14
Transfer to a large serving bowl and top with the remaining eggplant, potatoes and Pecorino cheese
15
Serve immediately