Pasta with pesto sauce in the Trapani's style ("agghiata trapanisi")

Typical of western Sicily, the pesto sauce in the Trapani's style recipe, that is called "agghiata" is, in practice, a reworked version of the traditional pesto sauce. From the East, the Genoese sailors who stopped in the port of Trapani, in fact, did know the pesto to the local inhabitants, who modified it by adding some typical ingredients of their land: the almonds instead of pine nuts, and tomatoes. The ideal would be to step on the various ingredients in the mortar, but if you do not have enough time at your disposal you can use a blender or a mixer. The result will still be a quick and easy sauce to realize that will captivate everyone with its aroma and scents of Sicily. The original recipe also provides for the use of "busiate", a typical pasta format of the Trapani area.

After washing the tomatoes, place on the fire a pot of water and soak the tomatoes. Leave them for about 2-3 minutes until their skin does not begin to split. At that point, drain and let cool them. When they will be cooled, remove the peel, cut them in half and remove the seeds. Now add them in the mortar (or blender) along with basil, garlic and almonds cut into small pieces and two tablespoons of oil. As pounded add the other two tablespoons of oil. When you have finished pounding the ingredients, let stand the sauce, then after about twenty minutes, add salt, pepper, grated pecorino cheese. Mix well and add only a little oil on the surface.



At this point put on fire a saucepan of salted water to prepare busiate pasta. When the pasta is al dente drain it, arrange on plates and season with your pesto sauce. Before adding the sauce, dilute it with two tablespoons of cooking water.

I recommend you to combine pasta all'agghiata with a great dry white wine, which will enhance the aroma of this irresistible first dish.


Doses for 4 people:

- 500 grams/1 lb of pasta "busiate" (alternatively, you can use the spaghetti or bucatini)
- 300 grams/11 oz of tomatoes (preferably plum or Pachino quality)
- 1 tablespoon of grated pecorino
- 70 grams/3 oz of basil
- 50 grams/2 oz of almonds, shelled and peeled
- 4 tablespoons extra virgin olive oil
- 1 clove of garlic (if you find the quality red, but if you do not like, you can not put it)
- salt (6 teaspoons)
- ground black pepper (2 teaspoons)

For your shopping, I suggest you:
http://cocciudamuri.it/index.php/selezionati-da-cocciu-d-amuri/olio-extra-vergine-d-oliva.html
http://cocciudamuri.it/index.php/prodotti-gastronomici/aromi-e-spezie/aromi-per-spaghetti-all-eoliana-100g-82.html

Sun dried tomatoes in oil ("pomoduru sicchi")

Sun dried tomatoes in oil are one of those traditional canned in oil that the housewives of the South of Italy prepare at the end of each summer and during the winter they pull out of their pantries to cook or accompany some traditional dishes, so bringing to the table a bit of colors and flavors of the sweet and sunny summer season.

The recipe that I propose below is followed by the Sicilian housewives, for the drying and seasoning.

In most of the Island to make this canned oil it's used San Marzano tomatoes, but in some locations are used those of Pachino, while in others you add the capers when the tomatoes are seasoned. I prefer to use San Marzano and do not add the capers, I faithfully follow the recipe of my home that has always conquered all. Very simple to prepare, sun dried tomatoes in oil, however, require a lot of care and patience during the delicate time sun drying. But if the daily grind does not leave you much time, today you can buy already dried tomatoes.

Wash the tomatoes and cut them lengthwise into two parts, arrange on a wooden board or a baking sheet and season with salt thoroughly. Then cover with a thin net, which is used to prevent that the insects are put above, and put them under the sun from 9 am to 5 pm. In the evening I recommend you store tomatoes inside to avoid damp evening. Repeat this for about 8-10 days, turning every two days, until the tomatoes will not lose all their water.

At this point, wash the tomatoes inside a pot with lukewarm water. Repeat for 2-3 times in order to eliminate all the salt. Then place them back in the sun 3-4 days, until they are completely dry.

Now go to season your tomatoes. Arrange in layers inside the bowl, you have sterilized before, alternating these layers put in inters cloves of garlic and some cloves sliced , fresh chilli both whole and cut into slices and oregano. At the end, add the extra virgin olive oil. The oil will have to overcome the final layer of tomatoes by 2-3 fingers. Every time that you consume tomatoes take care to add a bit of oil.

Usually the dried tomatoes are eaten as an appetizer accompanied by good homemade bread but if you get a little ' fantasy you can also add them to first, second and salads , giving a particular taste that will conquer your friends. Try, for example, to add the chopped dried tomatoes to spaghetti garlic and oil , or try to make a mousse to spread.  You will see the result .

Ingredients :

- San Marzano tomatoes (or Pachino variety , if you love the sweet flavors)

- Green and red hot peppers

- Origan

- salt

- extra virgin olive oil

We recommend for your shopping:
http://cocciudamuri.it/index.php/selezionati-da-cocciu-d-amuri/olio-extra-vergine-d-oliva.html