Trottole Trapanese

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This is a pasta post, based on my discovering the cutest twirly pasta ever, called Trottole. I purchased the spinach variety, for color.

As is my pattern, apparently, I purchase a unique pasta, then figure out what sauce to put on it. For the trottole, I decided to again make a Sicilian pasta sauce I wrote about five years ago. It got some attention, but not enough.

This sauce is so crazy wonderful and different than anything I’ve ever come across on other food blogs, that you folks need to discover it, too. So here it is again.

The sauce, called Pesto Trapenese, is an uncooked, Tunisian-influenced tomato sauce, that originated in Trapani, Sicily. The sauce is ready before the pasta has finished cooking. I discovered it in Nigella Lawson’s cookbook called Nigellissima.

Ms. Lawson uses fusilli lunghi when she makes Pesto Trapanese, otherwise called telephone cords, but I think these trottole will be a perfect substitute.

Trottole with Pesto Trapanese
Or, Sicilian Pasta with Tomatoes, Almonds, and Garlic

1 pound fusilli lunghi (or other pasta of your choice)
salt for pasta water (to taste)
9 ounces cherry tomatoes
6 anchovy fillets
1 ounce golden sultanas
2 cloves garlic (peeled)
2 tablespoons capers (drained)
2 ounces blanched almonds
2 ounces extra virgin olive oil
Parmesan
1 small bunch fresh basil (approx. 20g / 1 cup, to serve)
Cayenne pepper flakes

Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good 2 minutes before it’s meant to be ready.

While the pasta is cooking, make the sauce by putting all of the 7 ingredients through the olive oil into a processor and blitzing until you have a nubbly-textured sauce.

Tip the drained pasta into your warmed serving bowl. Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it).


Serve immediately and strew with basil leaves.

Grated Parmesan and cayenne pepper flakes are optional.

I’m so in love with the trottole. And they hold their shape beautifully.

And you can bet I’ll keep making pesto Trapanese. At first you taste the bite from the garlic, then the saltiness from the anchovies, then the tang from the capers, and then some raisin sweetness, and finally, the texture from the almonds. The tomatoes are hardly noticeable, yet provide a good base for the goodies.

Try this sauce!!!

 

 

Nigella and Pasta

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Nigella Lawson is my favorite TV chef. Not just because she is pretty and has a cool accent, but because she’s hysterically funny and loves eating and sharing food.

When I think of Nigella, I immediately think of cake, because it’s obvious she loves cake if you’ve read any of her cookbooks. But after cake, I think pasta. This is a woman who doesn’t worry about carbs or maintaining a gluten-free diet. She eats pasta with gusto.

So I found a unique pasta on her website, Nigella.com, to celebrate pasta and Ms. Nigella Lawson. It was a pasta I’ve never come across before.

This pasta recipe, called Pesto Trapanese, originates from the Italian city of Trapani, on Sicily’s westernmost tip. Geographically, Trapani is closer to the country of Tunisia so its local food has been defined by both Italian and Tunisian ingredients.

As a result, this pesto bears no resemblance to the popular basil pesto with which we’re familiar from Liguria. Instead, it is a savory-sweet combination of tomatoes, raisins, and almonds with the addition of anchovies and capers. Intrigued? I was!

Sicilian Pasta with Tomatoes, Garlic and Almonds

1 pound pasta of your choice, I chose pappardelle
9 ounces cherry tomatoes*
6 anchovy fillets
1 ounce golden sultanas
2 cloves garlic, peeled
2 tablespoons capers, well drained
2 ounces blanched almonds
2 ounces olive oil
Cayenne pepper flakes to taste
Grated Parmesan
Chiffonade of basil leaves, optional

Pappardelle are a beautiful pasta.

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Cook your pasta according to package directions in salted water.

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Meanwhile, place the tomatoes, anchovies, sultanas, garlic, capers and almonds in the jar of your food processor. Add the 2 ounces of oil and process until smooth.

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Ms. Lawson also recommends using about 2 tablespoons of the pasta cooking water in the pesto sauce.

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Without pasta water, mine looked like this, so I didn’t add any water.

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Drain the pasta, then put in a large serving bowl. Immediately add the tomato mixture and stir to combine. Taste for seasoning. I added cayenne pepper flakes. Serve with some grated Parmesan and a few basil leaves, if desired.

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verdict: At first bite, I wasn’t really sure what I thought. Then, it was immediately addicting. You first taste the anchovies, capers, and garlic, then you feel the texture from the almonds, and then there’s the occasional sweetness from the raisins. What an unbelievable pasta sauce. I can see why Nigella eats it cold…

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From Nigella:

“I have come across more than one version of “pesto Trapanese”, the Sicilian pasta sauce from Trapani that differs from the more popularly known Genoese variety in a number of ways. Chief of these is that almonds, not pine nuts, are ground into the mix – a divergence whose origins (in common with a lot of Sicilian food) owe much to Arabic cooking.

I like to use fusilli lunghi, which are like long golden ringlets (or, less poetically, telephone cords) but, if you can’t find them, simply substitute regulation-size fusilli (or indeed any pasta of your choice).

Since the sauce is unheated, it would be wise to warm the serving bowl first but, having said that, I absolutely adore eating this Sicilian pasta cold, should any be left over. It is so easy to make and, being both simple and spectacular, is first on my list for a pasta dish to serve when you have people round.”