SICILIAN PASTA DELL´ ARCHITETTO - AN ARCHITECT´s PASTA PENNE

Discussion in 'Recipes' started by margcata, Oct 22, 2011.

  1. margcata

    margcata Banned

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    By: Margcata

    Giusto Occhipinti who is both an architect and the owner of a small successful winery in Trapini, Sicily gave me this recipe ...

    Serves 4 to 6 ...

    3 tblsps silvered almonds

    2 tblsps walnuts

    1 tblsps pine nuts

    1 clove minced garlic

    3 cups fresh basil leaves

    3 tblsps capers

    2 tblsps mint leaves

    Arugula and / or spinach leaves

    1.5 pounds vine ripened tomatoes finely chopped

    1 tblsp extra virgin olive oil

    1 pound of Italian Penne Pasta

    1/3 cup Lucatelli Romano or Fiore Sardo or Reggiano Parmesano cheese

    1) Put large pot of salted water to boil

    2) Spread the almonds, walnuts and pinenuts in  a pie pan and toast in oven at 350 Degrees Farenheit five to seven minutes and let cool.

    3) In food processor:  combine the nuts, garlic, basil, arugula or spinach leaves, mint and capers. Transfer mixture to a large bowl.

    4) Add tomatoes and stir. Add salt and pepper.

    5) cook the pasta penne until al dente 10 mins. - follow directions on box and do not overcook. Drain and toss with the sauce.

    6) serve with Italian baguette and Sicilian Prosecco.