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Discover how to make Pasta alla Trapanese, the authentic Sicilian tomato pesto pasta. A fresh, flavorful, and easy Italian recipe with cherry tomatoes, almonds, basil, and Pecorino Romano. Perfect for summer dinners!
What is Pasta alla Trapanese?
Pasta alla Trapanese, also known as Sicilian Tomato Pesto, is a refreshing pasta dish from the Trapani region of Sicily. Unlike the traditional green Pesto alla Genovese, this version uses fresh cherry tomatoes, almonds, basil, garlic, and Pecorino Romano cheese. The result? A vibrant, nutty, and slightly sweet sauce that pairs beautifully with pasta.
Traditionally served with busiate pasta (a twisted Sicilian pasta), it’s now popular worldwide as a quick and delicious Italian dinner recipe.
Ingredients for Pasta alla Trapanese
To make this authentic Sicilian pesto pasta, you’ll need:
- 1 pound pasta (busiate, spaghetti, or fusilli)
- 2 cups cherry or grape tomatoes (ripe and sweet)
- ½ cup blanched almonds
- 2 cloves garlic
- 1 cup fresh basil leaves (a few mint leaves optional)
- ½ cup Pecorino Romano (or Parmesan cheese)
- ½ cup extra-virgin olive oil
- Salt & black pepper to taste
- Red pepper flakes (optional, for a spicy kick)
How to Make Pasta alla Trapanese
- Prepare the almonds – Blanch and peel them for a smooth pesto texture.
- Make garlic paste – Crush garlic with a pinch of salt using a mortar and pestle.
- Blend the sauce – In a blender or food processor, add almonds, garlic paste, basil, cheese, and tomatoes. Slowly drizzle in olive oil and pulse until smooth but slightly chunky.
- Cook pasta – Boil pasta in salted water until al dente. Reserve ½ cup pasta water.
- Combine & serve – Toss pasta with Sicilian tomato pesto, adding reserved pasta water as needed for creaminess. Garnish with extra cheese and fresh basil.
Serving Suggestions
- Top with pangrattato (toasted breadcrumbs) for crunch.
- Pair with a simple green salad and crusty bread.
- Enjoy with a chilled glass of Sicilian white wine.
Storage Tips
- Refrigerator: Store in an airtight jar, topped with olive oil, for up to 5 days.
- Freezer: Freeze in portions (ice cube tray method) for up to 2 months.
