Ziti with Pesto alla Trapanese & Tomato Skin Flakes

Name: Ziti with Pesto alla Trapanese & Tomato Skin Flakes
Prep time: 30 min
Total time: 150 min
Yield: 4 bowls
Ingredients: 1 lb Ziti; 1 batch Fogato pesto alla Trapanese; 2 tbsp Cherry tomato skin flakes; a few leaves Basil; for serving Pecorino or parmesan

Ziti tossed in a thick mortar-and-pestle tomato-basil pesto, finished with flakes made from the dried tomato skins.

Ingredients

1 lb Ziti
1 batch Fogato pesto alla Trapanese
2 tbsp Cherry tomato skin flakes
a few leaves Basil
for serving Pecorino or parmesan

Steps

Make the tomato skin flakes ahead.
Open your Fogato pesto alla Trapanese.
Boil the ziti in well-salted water until al dente and save a cup of pasta water.
Toss the pasta off the heat with the pesto and a splash of pasta water until creamy (don't cook the pesto).
Finish with tomato skin flakes, torn basil and more cheese.

Busiate is the traditional Sicilian shape, but any short tube works.

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