Pasta with Trapanese Pesto 

Whenever it comes to adding pesto to your pasta, do you whip up a fresh pesto at home or stop in-store to pick up a jar? Both of these options have their pros and cons but after making our Trapanese Pesto, you may never go back to your original method again. Since this pesto uses almonds and tomatoes, it adds on a light and fresh taste along with extra creaminess from the almonds. After you whip up the pesto, we recommend pairing it with thick spaghetti but you can use whatever type of pasta you prefer.

What is Trapanese Pesto?

Trapanese Pesto is part of the Sicilian gastronomic tradition and it is a variation of the classic Genoese pesto. The recipe was born in the port of Trapani, where Genoese ships coming from the East would stop, introducing Ligurian basil and pine nuts pesto to the locals, who then modified the recipe using almonds and tomatoes, typical of their own land and culinary culture. In Sicily, they use this pesto for busiate, a helix shaped type of pasta, but you can use thick spaghetti instead. Or any kind of pasta, really: you will not be disappointed. 

Pasta with Trapanese Pesto 

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• Author: Sara Ghedina
• Yield: Serves 4

Print Recipe

Description

Ditch the classic Genovese pesto and try this Trapanese type instead for a light and fresh flavor.

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Ingredients

Scale 1x2x3x

• 2/3 cup peeled almonds
• 2 cups cherry tomatoes
• 2 garlic cloves
• 30 basil leaves
• 2 tbsp grated Pecorino cheese
• 3–4 tbsp extra-virgin olive oil
• Salt and pepper to taste
• 3/4 lb thick spaghetti or pasta of choice

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Instructions

1. Wash cherry tomatoes thoroughly, remove the stem and then, using a sharp knife, cut a shallow X on the bottom of each. Blanch them for a couple of minutes in boiling water, drain, allow to cool off a bit and peel them.
2. Place tomatoes, almonds, basil, garlic, grated Pecorino cheese and olive oil in a blender. Mix until you get a smooth but still coarse texture. Add salt and pepper to taste, and blend once more. If the pesto is too thick you can add more olive oil or 1-2 tbsp water until you get the right consistency.
3. Place pesto in a large serving bowl.
4. Cook spaghetti al dente according to package instructions. Reserve a little cooking water and then drain. Add to the pesto.
5. Mix to blend the sauce well. If needed, add some reserved pasta cooking water, stirring well to make the dish creamier.
6. Drizzle with olive oil and garnish with fresh basil leaves. For an extra touch, you could add some sautéed or roasted cherry tomatoes on top. Serve immediately.

Recipe, Story, Styling, and Photography by Sara Ghedina

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