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PESTO ALLA SICILIANA

Sicilian pesto sauce

Serves 4 as a main course

A bright and light variation of Pesto alla Genovese, this is probably the most easily digested of all pasta dishes.
You can prepare it in a food processor or blender, but the flavour is superior when made by hand in a pestle and mortar.
This sauce does not keep well.

2 tablespoons olive oil
2 cloves of juicy garlic, chopped
3 ripe tomatoes, skinned, seeded and chopped
50-60g (2 oz) fresh basil, chopped
salt and freshly ground black pepper
500g (1lb 2oz) trenette or spaghetti

METHOD

Pound the garlic, tomatoes, and a pinch of salt in a pestle and mortar or reduce in a blender, until you have a thick purée. Transfer to a bowl and gradually stir in the chopped basil and olive oil. Season with pepper to taste.

Cook the pasta in plenty of boiling salted water until al dente, then drain, transfer to a heated serving dish and mix with the sauce. Serve immediately.

This dish is usually served without cheese.