Pasta alla Trapanese (Sicilian tomato and almond pesto)

Pasta alla Trapanese (Sicilian tomato and almond pesto)

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Marlene Kupfer

Marlene Kupfer

Food Editor at Kitchen Stories

www.instagram.com/marleneey/?hl=en
"I’ve eaten this pasta countless times in Sicily. Alongside the famous Pasta alla Norma, it’s one of the island’s true classics, yet still a bit underrated. And honestly, it has everything Sicilian cuisine is known for: sun-ripened tomatoes, almonds, plenty of basil, and really good olive oil. What I love most about this pesto is its texture. It’s not super smooth or creamy, but rather rustic and slightly chunky. So if you’re using a mixer, just make sure not to over-process it. For the pesto, smaller tomatoes like cherry or grape tomatoes work best. They have thinner skins and bring just the right amount of sweetness. Traditionally, Pecorino Siciliano is used, but since it’s hard to find outside of Sicily, Pecorino Romano is a great alternative. This dish is typically served with busiate, but any short, twisted pasta shape works just as well. And what I never skip is pangrattato: crispy toasted breadcrumbs that add an extra layer of texture. Simply toast stale bread or ready-made breadcrumbs in olive oil until golden, then season to taste. Especially in summer, when tomatoes are at their best, this is one of my favorite pasta dishes– light, fresh, and full of flavor without being complicated. And if you prepare the pesto in advance, it also makes the perfect shortcut to a really great pasta salad for your next BBQ."
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
125 g
cherry tomatoes
25 g
blanched almonds
30 g
Pecorino cheese
10 g
basil
2 cloves
garlic
55 ml
olive oil
250 g
pasta
1 slices
stale bread
5 g
parsley
lemon zest (for garnish)
salt
pepper

Utensils

cutting board, knife, food processor, large pot, frying pan, cooking spoon, colander, jug, large bowl, tongs

Nutrition per serving

Cal790
Fat38 g
Protein20 g
Carb86 g
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  • Step 1/3

    Halve the tomatoes. Lightly crush and peel the garlic cloves and set one aside for later. Pick the basil leaves and finely chop the parsley. For the pesto, blend almonds, garlic, basil, and tomatoes with olive oil and grated cheese in a food processor until a coarse, slightly chunky paste forms. Season with salt and pepper. Alternatively, use a mortar and pestle: first crush the almonds and garlic until coarse. Add the basil and work it in, then crush the tomatoes. Stir in the olive oil and grated cheese and season with salt and pepper. Cover and let sit for a few minutes before serving.
    • 125 g cherry tomatoes
    • 2 garlic
    • 10 g basil
    • 5 g parsley
    • 25 g blanched almonds
    • 50 ml olive oil
    • 25 g Pecorino cheese
    • salt
    • pepper
    • cutting board
    • knife
    • food processor

    Halve the tomatoes. Lightly crush and peel the garlic cloves and set one aside for later. Pick the basil leaves and finely chop the parsley. For the pesto, blend almonds, garlic, basil, and tomatoes with olive oil and grated cheese in a food processor until a coarse, slightly chunky paste forms. Season with salt and pepper. Alternatively, use a mortar and pestle: first crush the almonds and garlic until coarse. Add the basil and work it in, then crush the tomatoes. Stir in the olive oil and grated cheese and season with salt and pepper. Cover and let sit for a few minutes before serving.

  • Step 2/3

    Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. For the pangrattato, finely crumble stale bread in a blender or use breadcrumbs. Heat the reserved garlic in a pan with olive oil. Add the breadcrumbs to the flavored oil and toast over medium heat until golden and crispy. Season with salt and pepper and, if desired, mix with chopped parsley and some grated cheese.
    • 250 g pasta
    • 1 slices stale bread
    • 5 g Pecorino cheese
    • salt
    • pepper
    • large pot
    • frying pan
    • cooking spoon

    Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. For the pangrattato, finely crumble stale bread in a blender or use breadcrumbs. Heat the reserved garlic in a pan with olive oil. Add the breadcrumbs to the flavored oil and toast over medium heat until golden and crispy. Season with salt and pepper and, if desired, mix with chopped parsley and some grated cheese.

  • Step 3/3

    Before draining, reserve some pasta cooking water. Transfer the drained pasta to a large bowl. Add the pesto and a splash of pasta water and toss for approx. 2–3 min., until evenly coated. Divide between plates and top with pangrattato and some lemon zest, if desired.
    • lemon zest (for garnish)
    • colander
    • jug
    • large bowl
    • tongs

    Before draining, reserve some pasta cooking water. Transfer the drained pasta to a large bowl. Add the pesto and a splash of pasta water and toss for approx. 2–3 min., until evenly coated. Divide between plates and top with pangrattato and some lemon zest, if desired.

  • Enjoy your meal!

    Pasta alla Trapanese (Sicilian tomato and almond pesto)

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