Pasta alla Trapanese (Sicilian Tomato Pesto)

Why You’ll Love This Recipe

This Pasta alla Trapanese is a wonderful way to enjoy the bright, fresh flavors of Sicilian cuisine. Unlike traditional pesto, which uses basil as the base, this pesto is made with ripe tomatoes, roasted almonds, and cheese, offering a unique twist. The result is a fragrant, slightly sweet sauce that complements the curly busiate pasta perfectly. It’s an easy, “raw” sauce that’s quick to prepare and full of flavor, making it ideal for busy nights or casual get-togethers. Plus, the recipe is customizable based on your preference for texture and seasoning.

Ingredients

1/2 cup whole roasted almonds
4 cloves garlic
1 teaspoon kosher salt, plus more to taste
1 cup grated pecorino Romano cheese, plus more to taste
1 cup packed fresh basil leaves
4 mint leaves (optional)
1/2 cup extra virgin olive oil
1 pound red cherry tomatoes or red grape tomatoes
1 pound busiate pasta, or other curly shaped pasta, such as fusilli

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta alla Trapanese (Sicilian Tomato Pesto)

Directions

Bring about 2 cups of water to a boil. Remove from heat and stir in the almonds. Let them sit for 3 to 4 minutes, then drain. Once the almonds are cool enough to handle, rub the skins off using your hands, or place them in a towel and rub until the skins come off.
In a mortar and pestle, crush the garlic cloves with the kosher salt into a smooth paste. Alternatively, use the flat side of a knife on a cutting board to mash the garlic and salt together until smooth.
Add the peeled almonds to a blender, followed by the pecorino Romano cheese, basil, mint (if using), garlic paste, olive oil, and tomatoes. Add the ingredients in this order so the almonds and cheese get ground first before the wetter ingredients mix in.
Pulse the blender on and off until the almonds and cheese are ground, then continue pulsing until the remaining ingredients are incorporated. Blend on high until the pesto reaches your desired texture—smooth or coarse.
Taste the pesto and adjust the salt as needed. Set it aside while you cook the pasta.
Bring a large pot of lightly salted water to a boil. Cook the busiate pasta (or another curly pasta like fusilli) for about 12 minutes, or until tender yet firm to the bite. Drain the pasta, reserving some of the starchy cooking liquid.
In a large bowl, add about 1/3 cup of the reserved pasta water, then stir in the pesto along with a pinch of salt. Toss to coat the pasta, adding more pasta water if necessary to adjust the texture.
For extra flavor, sprinkle in an additional handful of pecorino Romano and toss again. Serve immediately.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

Vegan Option: Omit the pecorino Romano cheese and replace it with a vegan cheese alternative or nutritional yeast.
Add Protein: For a heartier dish, add grilled chicken or shrimp on top.
Spicy Twist: Add a pinch of red pepper flakes to the pesto for a bit of heat.
No Mint: If you don’t have mint or prefer not to use it, simply leave it out and stick to the basil for a more traditional flavor.

Storage/Reheating

Storage: Leftover pesto can be stored in an airtight container in the fridge for up to 2-3 days.
Reheating: Pasta can be reheated in a pan with a little olive oil or pasta water. The pesto can also be stored separately and added just before serving.

FAQs

Can I make this dish ahead of time?

Yes, you can make the pesto ahead of time and store it in the fridge for a few days. Just toss it with freshly cooked pasta when you’re ready to serve.

Can I use a different type of pasta?

Absolutely! If you can’t find busiate pasta, any curly pasta like fusilli or even spaghetti can work as a substitute.

What can I use if I don’t have pecorino Romano?

You can substitute pecorino Romano with Parmesan cheese, although the flavor will be slightly different.

Can I make this pesto without a blender?

Yes! You can use a mortar and pestle to grind the almonds and other ingredients. It will take more time but will give you a slightly different texture.

Is there a substitute for roasted almonds?

You could try using other nuts like pine nuts or walnuts if you don’t have roasted almonds.

How do I store the leftover pesto?

Leftover pesto can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months.

Can I add more garlic to the pesto?

Certainly! If you prefer a stronger garlic flavor, you can add an extra clove or two.

Can I make this pesto without mint?

Yes, the mint is optional. The pesto will still taste great without it, just be sure to use fresh basil for the primary flavor.

What kind of tomatoes should I use for the pesto?

Cherry or grape tomatoes work best, as their sweetness complements the other ingredients. Ripe summer tomatoes are ideal for this dish.

Can I make this dish gluten-free?

Yes, you can make this dish gluten-free by using a gluten-free pasta of your choice.

Conclusion

Pasta alla Trapanese offers a fresh, flavorful alternative to traditional pasta dishes. With its vibrant tomato pesto made from fresh, high-quality ingredients, this Sicilian favorite is a must-try for anyone who loves bold, bright flavors. It’s easy to prepare, customizable, and a perfect way to highlight the sweetness of summer tomatoes. Enjoy this dish for a quick weeknight dinner or an impressive meal for guests!