Pasta alla Trapanese: Trapanese-style Pasta

Name: Pasta alla Trapanese: Trapanese-style Pasta
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 8 large vine-ripened tomatoes, quartered; 4 cloves garlic, peeled; Bunch fresh basil leaves, torn; 1/2 cup/117 ml extra-virgin olive oil, plus extra for frying eggplant and potatoes; Salt; 2 eggplants, cubed; 3 large potatoes, peeled and thinly sliced into strips; 1 pound/500 g spaghetti; 1 cup/228 g freshly grated Pecorino cheese

Recipe courtesy of David Rocco

Watch how to make this recipe.

Pasta alla Trapanese: Trapanese-style Pasta

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

807

Total Fat

30

Saturated Fat

9

Carbohydrates

108

Dietary Fiber

14

Sugar

15

Protein

29

Cholesterol

40

Sodium

1565

Total: 1 hr
Prep: 25 min
Cook: 35 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

807

Total Fat

30

Saturated Fat

9

Carbohydrates

108

Dietary Fiber

14

Sugar

15

Protein

29

Cholesterol

40

Sodium

1565

Total: 1 hr
Prep: 25 min
Cook: 35 min

Ingredients

8 large vine-ripened tomatoes, quartered

4 cloves garlic, peeled

Bunch fresh basil leaves, torn

1/2 cup/117 ml extra-virgin olive oil, plus extra for frying eggplant and potatoes

Salt

2 eggplants, cubed

3 large potatoes, peeled and thinly sliced into strips

1 pound/500 g spaghetti

1 cup/228 g freshly grated Pecorino cheese

Directions

To make the sauce also called 'pesto alla trapanese': Put the tomatoes, garlic and basil in a large mortar. Add the extra-virgin olive oil, salt and use a pestle to crush the ingredients into a paste. If the pesto looks too dry, add more olive oil. Crush the ingredients until the pesto sauce is even in consistency. Alternatively, place the above ingredients in a food processor and puree.
Heat up extra-virgin olive oil in a saucepan and fry the eggplant until golden.
Place the fried eggplant on an absorbent paper towel to drain the excess oil. Season the eggplant, while hot, with salt. Follow the same procedure to fry up the potatoes. Place the spaghetti in a pot of boiling salted water. Stir initially to prevent the strands from sticking.
Drain the spaghetti when it is 'al dente'. Place the spaghetti in a large mixing bowl, add the pesto sauce, half the quantity of the fried eggplant, potatoes, Pecorino cheese, and mix thoroughly. Transfer to a large serving bowl and top with the remaining eggplant, potatoes and Pecorino cheese. Serve immediately.