Description
Pasta alla Trapanese is a vibrant Sicilian pasta dish featuring a unique tomato pesto made with roasted almonds, garlic, basil, and sweet cherry tomatoes. Tossed with curly busiate pasta and topped with pecorino Romano, this easy yet flavorful recipe is a must-try for a delicious, fresh meal any time of year.
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 pasta (such as fusilli)
Instructions
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Bring about 2 cups of water to a boil. Add the almonds and let them sit for 3-4 minutes. Drain and rub off the skins when cool enough.
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In a mortar and pestle, crush garlic and salt into a paste. Alternatively, mash with a knife.
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Add almonds, pecorino Romano, basil, mint (optional), garlic paste, olive oil, and tomatoes to a blender. Pulse until the pesto reaches your desired texture (smooth or coarse).
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Taste and adjust salt as needed. Set aside.
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Cook the pasta in salted water for 12 minutes or until al dente. Drain, reserving some cooking water.
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Combine 1/3 cup pasta water with the pesto in a large bowl. Toss the pasta with the pesto, adding more pasta water as needed.
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Garnish with extra pecorino Romano and serve immediately.
Notes
Vegan Option: Omit pecorino Romano and use vegan cheese or nutritional yeast.
Add Protein: Top with grilled chicken or shrimp for a heartier dish.
Spicy Twist: Add red pepper flakes for a bit of heat.
No Mint: If you prefer, you can skip the mint and stick with basil for a more traditional flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Pasta, Sicilian
- Method: Blending, Boiling
- Cuisine: Italian, Sicilian
