Pasta alla Trapanese (Sicilian Tomato Pesto)

Pasta alla Trapanese (Sicilian Tomato Pesto)
  • PREP TIME
    20 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    35 mins
  • SERVING
    8 People
  • VIEWS
    24

Embark on a culinary journey to Sicily with this vibrant and intensely flavored Pasta alla Trapanese. This isn't your typical pesto; sun-ripened cherry tomatoes take center stage, creating a sweet and savory sauce that's both refreshing and utterly addictive. Paired with perfectly cooked, curly pasta, it's a taste of Sicilian sunshine in every bite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Cholesterol
    10 mg
  • Fiber
    3 g
  • Protein
    9 g
  • Saturated Fat
    4 g
  • Sodium
    348 mg
  • Sugar
    2 g
  • Fat
    21 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
7 mins

**Prepare the Almonds (5-7 minutes):** Bring about 2 cups of water to a boil. Remove from heat and soak the roasted almonds for 3-4 minutes. Drain, and once cool enough to handle, gently rub off the skins. Alternatively, transfer the drained almonds to a clean kitchen towel, fold the towel over, and rub vigorously until the skins loosen and come off.

02

Step
5 mins

**Create the Garlic Paste (5 minutes):** In a mortar and pestle, crush the sliced garlic with kosher salt into a smooth paste. Alternatively, place the garlic on a cutting board, sprinkle with kosher salt, and use the flat side of a knife to mash and scrape the garlic until it forms a paste.

03

Step
3 mins

**Combine Pesto Ingredients (3 minutes):** Add the peeled almonds to a blender, followed by the Pecorino Romano cheese, fresh basil leaves, mint leaves (if using), garlic paste, extra virgin olive oil, and cherry tomatoes. Layering the ingredients in this order helps the almonds and cheese grind evenly before the wetter ingredients are incorporated.

04

Step
6 mins

**Blend the Pesto (5-7 minutes):** Begin by pulsing the blender on and off until the almonds and cheese are finely ground. Then, continue to pulse until all the remaining ingredients are incorporated. Finally, blend on high until the pesto reaches your desired consistency, whether you prefer it coarse or smooth.

05

Step
1 mins

**Adjust Seasoning (1 minute):** Taste the pesto and add more salt if needed.

06

Step
12 mins

**Cook the Pasta (12 minutes):** Bring a large pot of lightly salted water to a boil. Cook the busiate pasta according to package directions, stirring occasionally, until al dente (tender but firm to the bite). Reserve about 1/2 cup of the starchy pasta water before draining the pasta.

07

Step
4 mins

**Combine Pasta and Pesto (3-5 minutes):** Transfer the cooked pasta to a large bowl. Add about 1/3 cup of the reserved pasta water to the bowl, then add the pesto, along with a pinch of salt, and toss to coat the pasta evenly. Add more pasta water, a tablespoon at a time, until the sauce reaches your desired consistency. For an extra touch of richness, add another handful of grated Pecorino Romano cheese and toss again. Serve immediately.

For a richer flavor, toast the almonds in a dry pan for a few minutes before roasting.
If you don't have a blender, you can use a food processor or finely chop all the ingredients by hand for a more rustic pesto.
The pesto can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before using.
Feel free to experiment with other types of cheese, such as Parmesan or Grana Padano.
If you want to add a bit of heat, add a pinch of red pepper flakes to the pesto.

Nona Cronin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 8 Ratings)
Total Reviews: (5)
  • Adelle Collins

    This recipe is amazing! The pesto is so fresh and flavorful. My family loved it!

  • Leda Ankunding

    I used a food processor instead of a blender, and it worked great. The pesto was a bit chunkier, but still delicious.

  • Athena Deckow

    I added a squeeze of lemon juice to the pesto for a little extra zing. It was a great addition!

  • Kacie Hartmannjacobs

    I never thought of using cherry tomatoes in pesto before, but it's a game changer. So delicious and easy to make.

  • Cecelia Purdy

    The instructions were clear and easy to follow. My pasta alla Trapanese turned out perfectly!

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