Trapanese-style pesto with sun-dried and fresh tomato, garlic, almonds, fresh ricotta, and aromatic herbs

By Ryley Houstler

These hand-made egg noodles get their name from the Central Italian tool, La Chitarra, better known as “the pasta guitar.” Indeed, it is a guitar. From this tool, we can create thin spaghetti noodles. Doused with savory Trapanese-style pesto that originated in Sicily, this is a cross-cultural Italian dish that offers the rich flavors that Italy is known for: tomatoes, cheese, pasta, and pesto. Offered by restaurants from border to border in Italy, it proves itself to be favored over other Italian dishes.

Makes 4 servings 

FOR THE PARSLEY OIL:

Method

Blanch the parsley leaves only. Pat them dry. Purée with evoo until parsley leaves have disappeared. Then, strain through a cheesecloth or equivalent. Reserve the green oil.

FOR PESTO ALLA TRAPANESE:

Ingredients

150 gr sundried tomato

250 gr fresh tomato pulp, skin off

10 leaves of basil

5 sprigs of parsley

5 mint leaves

5 nr garlic cloves

100 gr fresh cow milk ricotta

80 gr peeled almonds

Salt and pepper to taste

Method

Most importantly, peel the garlic and blanch three times in a row, always in clean water. Then, purée all the ingredients with olive oil. The result should be a thick and smooth purée.

FOR SERVICE:

Cook spaghetti and toss with the pesto. Plate and finish with grated pecorino and parsley oil. Enjoy!

Makes 4 servings 

FOR THE PARSLEY OIL:

Method

Blanch the parsley leaves only. Pat them dry. Purée with evoo until parsley leaves have disappeared. Then, strain through a cheesecloth or equivalent. Reserve the green oil.

FOR PESTO ALLA TRAPANESE:

5 nr garlic cloves

Ingredients

150 gr sundried tomato

250 gr fresh tomato pulp, skin off

10 leaves of basil

5 sprigs of parsley

5 mint leaves

100 gr fresh cow milk ricotta

80 gr peeled almonds

Salt and pepper to taste

Method

Most importantly, peel the garlic and blanch three times in a row, always in clean water. Then, purée all the ingredients with olive oil. The result should be a thick and smooth purée.

FOR SERVICE:

Cook spaghetti and toss with the pesto. Plate and finish with grated pecorino and parsley oil. Enjoy!