cansurviving

Pesto alla Trapanese

A Sicilian dish,often made with almonds or walnuts and no cooking needed—a raw dish par excellence (yes you DO cook the pasta however!) –

4 ripe tomatoes, good handful of basil, 2 garlic cloves, 60g almonds/ walnuts roughly chopped, chopped red Thai chillies (optional) Olive oil to taste, 200/300g pasta.

This recipe came from the Guardian Cook section and was sent to them by pilgrimskitchen tales

Grate or chop tomatoes, blitz basil with garlic in processor and add tomatoes, chopped nuts and some olive oil- season and blitz again-this is OK left a bit lumpy…’lumps are good’ says the recipe—stir through hot or cold penne or similar cooked pasta

Sounds fab! Alternative to pasta is the spiralized zucchini. I've just ordered a spiralizer!

Here's another idea for pasta--

spiralise your raw courgettes or carrots and then add this nice slightly cooked sauce...someone called Jack Latimer had this printed in the Guardian Family Section (27 September 2014)- my dear husband also does a version of this--but he halves the tomatoes so they cook quicker---but slow food is the way to go eh...

Mashed cherry tomato pasta sauce:


Ingredients:

1 onion, 5 cloves of finely chopped garlic, punnet of cherry tomatoes ( or on the vine as in the picture) , small splash of white wine

Chop onion and garlic finely and lightly cook in olive oil (Jack says he uses a frying pan so it cooks super fast)- add cherry tomatoes whole, they will soften and you can help them along by mashing with a wooden spoon- add glug of white wine,(the alcohol will cook off and you will just be left with the good taste..) seasoning and stir for about 10 mins...Jack says 'the beauty of this sauce is that you can cook it while your pasta is boiling'--OR while you are spiralising your raw vegetables--looks pretty wonderful with carrot and courgette spirals and then the red sauce... in my household we would also add some fresh raw chillis--