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Home » Pasta and Rice » Pasta con Pesto alla Trapanese

Pasta con Pesto alla Trapanese

7 September, 2015 by Tara 2 Comments

A recipe for Pasta con Pesto alla Trapanese. This Sicilian pasta sauce highlights the best of summer with fresh basil, raw tomatoes, almonds, Pecorino, and olive oil.

Pasta con Pesto alla Trapanese on a brown plate with a saucepan in the background

Pesto alla Trapanese originated in Trapani region, where tomatoes and almonds are abundant, in western Sicily. Raw tomatoes, fresh basil, almonds, olive oil, and Pecorino cheese are processed or pounded into a textured sauce best served warm or cold. This pesto sauce requires no cooking at all, so it easily comes together with the help of a food processor in the time it takes to boil the pasta! You can also make the sauce ahead of time and refrigerate in an airtight container for up to 2 days.

Traditionally, Pesto alla Trapanese is paired with Busiate (Busiati) a long coiled durum wheat pasta similar in shape to a telephone cord. It is made by wrapping pieces of the soft dough around a thin rod (ferro). The coiled shape is especially perfect for trapping the delicious sauce in every bite. I recently came across dried Busiate in World Market. If you are feeling adventurous, you can also make your own using this tutorial from Manu’s Menu. The sauce can also be paired with Casarecce, Cavatappi, Fusilli Bucati, or Spaghetti.

Pasta con Pesto alla Trapanese on a brown plate topped with basil. Saucepan in the background next to basil, grape tomatoes, and garlic.

I made the sauce in a food processor for convenience. If using a mortar and pestle, halve the cherry tomatoes first to make them easier to crush. I added a mixture of cherry and grape tomatoes from my garden, but any assortment of ripe, less watery (cherry, grape, roma) tomatoes will do.

To make the Pasta con Pesto alla Trapanese vegan, use toasted breadcrumbs instead of cheese.

Looking for more pesto recipes? Try Orecchiette with Sausage and Kale Pesto, Pistou (Provençal Basil Paste), and Shirred Eggs with Pesto, Pasta, and Chèvre.

Pasta con Pesto alla Trapanese on a brown plate with basil leaves garnished on the side.

Pasta con Pesto alla Trapanese Recipe

Adapted from Cookbooks 365 

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Pasta con Pesto alla Trapanese

A recipe for Pasta con Pesto alla Trapanese. This Sicilian pasta sauce highlights the best of summer with fresh basil, almonds, raw tomatoes, pecorino cheese, and olive oil.
Course Main
Cuisine Italian
Keyword almond, basil, cherry tomato, Italian, Italy, pesto, Pesto Trapanese, Sicily, Trapanese
Prep Time 20 minutes
Cook Time 8 minutes
0 minutes
Total Time 28 minutes
Servings 4 -6 Servings

Ingredients

  • 1 pound dried pasta busiate if available
  • 1/2 cup blanched almonds
  • 1 cup fresh basil
  • 2 garlic cloves
  • 12 ounces cherry tomatoes
  • 1/3-1/2 cup olive oil
  • 1/2 cup freshly grated Pecorino cheese
  • Salt to taste
  • Additional Pecorino cheese and chopped fresh basil for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, just tender. Drain.
  • While the water is coming to a boil and the pasta is cooking, pulse the almonds in a food processor until almost powdery. Add the basil, garlic cloves, and cherry tomatoes. Process while slowly drizzling in the olive oil until sauce comes together. Mix in pecorino cheese and salt to taste.
  • Toss the pasta with the sauce and serve immediately or cold with additional cheese and basil for garnish if desired.

Related

Filed Under: European, Pasta and Rice Tagged With: almond, basil, europe, European, Italian, Italy, pasta, pesto, sicily, tomato

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Reader Interactions

Comments

  1. lk529

    9 September, 2015 at 6:30 pm

    This looks good.

    Reply
  2. Susan

    12 September, 2015 at 10:20 am

    Looks delicious! Going to try this soon. Thank you!

    Reply

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