Pesto alla Trapanese with Spiral Pasta and Cherry Tomatoes Recipe
Pesto alla Trapanese is a vibrant Sicilian twist on traditional pesto, highlighting fresh cherry tomatoes, almonds, basil, garlic, and Pecorino cheese blended into a flavorful sauce. It is typically served with busiate pasta, a spiral-shaped pasta, but any spiral pasta can be used. This fresh and aromatic sauce is perfect for a quick, delicious Italian meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Pasta
- 2 tablespoons sea salt
- ¾ pound spiral pasta (busiate preferred)
For the Pesto alla Trapanese Sauce
- 16 cherry tomatoes
- ½ cup whole almonds
- ¾ cup fresh basil leaves
- 1 clove garlic, coarsely chopped
- ¾ cup extra virgin olive oil
- ½ cup Pecorino cheese, grated
Instructions
- Prepare the Pasta Cooking Water: Bring a large pot of water to a boil and add 2 tablespoons of sea salt. This will season the pasta during cooking.
- Cook the Pasta: Add ¾ pound spiral pasta, such as busiate, to the boiling salted water. Cook according to package directions until al dente, usually about 8-10 minutes. Drain the pasta, reserving a small cup of pasta cooking water for later use.
- Toast the Almonds: In a dry skillet over medium heat, toast ½ cup whole almonds until lightly golden and fragrant, taking care not to burn them. Remove from heat and let cool slightly.
- Prepare the Sauce Ingredients: Wash and halve 16 cherry tomatoes. Gather ¾ cup fresh basil leaves and 1 clove garlic coarsely chopped.
- Blend the Pesto: In a food processor or blender, combine the toasted almonds, cherry tomatoes, basil, garlic, and ½ cup grated Pecorino cheese. Pulse to combine.
- Emulsify the Sauce: With the processor running, slowly drizzle in ¾ cup extra virgin olive oil until the pesto reaches a smooth but slightly chunky consistency. Add a bit of reserved pasta water if needed to loosen the sauce.
- Toss the Pasta in Pesto: Transfer the cooked pasta to a large bowl and toss with the pesto sauce until evenly coated. Adjust the texture with more pasta water if necessary for a silky finish.
- Serve: Plate the pesto-coated pasta immediately, optionally garnishing with extra basil leaves or grated Pecorino cheese. Enjoy warm.
Notes
- Busiate pasta is traditional for this dish, but any spiral pasta like fusilli or rotini will work.
- To toast almonds, watch carefully as they can burn quickly.
- Reserve some pasta water to help emulsify and loosen the pesto sauce as needed.
- Pesto alla Trapanese is best served fresh but can be refrigerated and gently warmed before serving.
- For a nut-free version, substitute toasted sunflower seeds or omit nuts entirely.
