Orecchiete al Pesto Trapanese (v., available gluten free)
Select regular (fresh) or 'gluten free' (dried pasta) from the drop down menu.
The word 'pesto' comes from the Italian verb 'pestare' (meaning 'to crush') which is fitting as pesto is made with a pestle and mortar. But do watch out if someone says ti pesto!, as it also means they are going to 'beat you up”!
This pesto comes from Trapani, a port town on the west coast of Sicily and is made with almonds and fresh tomatoes. We are serving the trapanese with orecchiete pasta, literally 'small ears', typical of southern Italian pasta. This is made with only flour and water, no egg. The dish is served with pan-grattato, breadcrumbs toasted in olive oil.
Ingredients: Fresh orecchiete (Durum wheat flour, Water), Tomatoes, Almonds, Extra virgin olive oil, Breadcrumbs (Wheat), Basil, Garlic, Salt, Pepper