GARGANELLI al PESTO

I tasted this dish in a trattoria in Milazzo: they told me that it is a typical dish of Liparota cuisine and I have no reason to doubt it. Just as I do not doubt, indeed I am sure, that it is a very fresh and summery first course even if the dried fruit used to give crunchiness to the sauce is typical of the winter period. It can be consumed in both hot and cold versions. I, in the trattoria, I tasted both versions (the pasta was in the butterfly format), in the sense that I ordered the hot one, but then, the waiter brought me to taste the cold pasta: exceptional both! The only variant I made is the pasta shape: the garganelli lend themselves better to this preparation. I forgot it is ideal for sudden guests or for those who have little time because its preparation is extremely fast. For the cold version, pasta shapes such as farfalle, fusilli are more suitable, while for the hot version spaghetti and – even better – bucatini are also fine.

I assure you that it pleases. Fresh egg garganelli seasoned with fragrant Genovese pesto are a delight!

INGREDIENTS

  

400 gr of egg Garganelli (or other pasta format to taste)

2 tablespoons peeled almonds

2 tablespoons pine nuts

2 tablespoons walnut kernels

4 tablespoons extra virgin olive oil

6 peeled San Marzano tomatoes

2 cloves of garlic

10 mint leaves

1 pinch of ground chili (preferably powdered)

salt

GUIDELINES

 

First peel the tomatoes, remove the seeds and set aside. Mix the pine nuts, walnuts, garlic cloves, almonds and a piece of chili. Blend for a minute until the mixture is homogeneous and creamy (it is all oily dried fruit) then add the tomatoes, oil, mint and a pinch of salt. Blend for half a minute and pour the sauce into a tureen. Cook the pasta al dente, dip it in pesto and serve.