Trapanese Pesto Pasta
By Dominic Lamirande
I love this Sicilian-style pesto made with almonds, ripe tomatoes, and pecorino cheese. So fresh and flavorful!
Sicilian-Style Almond and Tomato Pesto
I love this Sicilian-style pesto (from Trapani) made with almonds and ripe tomatoes. I prefer using greenhouse cherry tomatoes when making this in the winter, but if you have access to peak-season tomatoes, it’s even better! Less famous than traditional Genoese pesto (basil, pine nuts, and parmesan), pesto alla trapanese charms with its incredible freshness and simplicity.
In Sicily, busiate pasta is very popular and also originates from the province of Trapani. I recommend hunting down this shape at a specialty fine foods store!
*Cheese note:You can use parmesan if needed, but the authentic recipe calls for Sicilian pecorino. Pecorino Romano works wonderfully too!
Why make this recipe?
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A fresh summer pesto: unlike traditional basil pesto, which can oxidize and darken, the addition of fresh tomatoes brings a vibrant color and a juicy, sun-kissed texture.
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Sicilian authenticity on your plate: this is the perfect opportunity to cook busiate pasta and discover the unique pairing of toasted almonds, garlic, and pecorino. A classic from the Trapani region.
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Quick: while your pasta is gently boiling, the sauce comes together in the food processor in less than 5 minutes.
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Creamy texture without cream: the combination of toasted almond flour (or almonds), extra-virgin olive oil, and starchy pasta cooking water creates a naturally smooth emulsion that perfectly coats every strand of pasta!
Tips for a perfect recipe:
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Toast the almond flour: this quick step awakens the almonds’ natural oils and delivers a delicious toasted-nut flavor. Plus, it’s much easier than grinding whole almonds.
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Emulsify with pasta water for optimal texture: the starch in the cooking water transforms a thick pesto into a creamy sauce that clings perfectly to the busiate. Slowly incorporate it into the skillet over low heat.
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Never cook the pesto: Pesto alla trapanese is a fresh sauce. Fold it into the warm skillet with the pasta water and pasta over very low heat, just enough to warm everything through and create an emulsion without ever letting it boil, preserving the delicate flavor of the fresh basil.
Add the tomatoes, toasted almond flour, basil, garlic, and pecorino to the food processor. Pulse until a chunky texture is achieved. With the motor running, stream in the olive oil until a thick paste forms. Season with salt and pepper, then set aside.
Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente, about 8 minutes.
Add about 1/3 cup of the pasta cooking water into a large skillet, then stir in the pesto until well combined. Toss in the hot, drained pasta and mix thoroughly. Warm the skillet over low heat, stirring continuously and adding a splash more pasta water as needed to create a glossy emulsion.
Serve immediately, garnished with a little extra sauce, fresh quartered cherry tomatoes, and grated pecorino.
Bon appetit and enjoy!
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