Pasta Zara site header

Trapani style cavatappi

Method

1- Bring a saucepan of salted water to the boil, add the pasta and cook.
2- In the meantime, prepare the sauce: blanch the tomatoes in boiling water for a minute, drain and remove the skin and seeds and cut into pieces. Peel the cloves of garlic.
3- Wash the basil, pat dry on a cloth and mix in a blender with the cloves of garlic, the tomatoes, the almonds and a good pinch of salt, drizzle the oil over the ingredients until the sauce is soft and creamy.
4- Drain the pasta, add the pesto sauce immediately diluted with a couple of spoons of the pasta cooking water, mix well and serve.

Ingredients for 4 people
350 gr Cavatappi
1 bunch basil
5 clove garlic
5 firm, ripe tomatoes
60 gr peeled almonds
salt

Durum wheat semolina pasta

061 Cavatappi

061 Cavatappi061 Cavatappi confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g