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Photography of Trapanese pesto pasta piled into a white bowl with a dark napkin around it

Trapanese Pesto Pasta

  • Author: Lauren Grant of Zestful Kitchen

Description

This flavor-packed Trapanese Pesto Pasta, made with juicy tomatoes, toasted almonds, basil, garlic, and Parmesan is wonderful served either as a side dish or main dish. The Sicilian take on the classic Northern Italy sauce, Trapanese pesto is fresh and flavorful yet hearty and satisfying


Ingredients

Scale
  • ½ cup raw almonds, toasted or roasted unsalted almonds
  • 1 pound grape tomatoes
  • 1 cup packed basil leaves
  • 1 tablespoon fresh oregano (optional)
  • 4 cloves garlic
  • 1 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • ¼ cup olive oil
  • 1 pound whole-wheat or brown rice pasta such as penne, gemelli, fettuccine, or spaghetti (use what you like)
  • ¼ cup grated Parmigiano-Reggiano or Pecorino Romano, plus more for serving

Instructions

Pulse almonds in the bowl of a food processor until coarsely chopped, about 12 pulses.

Add tomatoes, basil, oregano (is using) garlic, salt, and pepper flakes; pulse until coarsely chopped, about 15 pulses.

With processor running, stream in oil until combined; transfer to a large bowl.

Cook pasta according to package directions. Reserve 1 cup cooking water then drain pasta and transfer to bowl with pesto.

Toss pasta with pesto, adding ¼ cup cooking water at a time until pasta becomes saucy and coated with pesto; fold in Parmesan and season with salt and pepper.

Serve pasta with torn fresh basil and additional grated Parmesan.


Notes

How to toast almonds, or whole nuts in general:

Toasted whole raw almonds on a baking sheet in oven heated to 375° for 8–10 minutes.

Equipment you’ll need:

  • Food processor
  • Large pot

Ingredients you’ll need:

  • Almonds
  • Cherry tomatoes
  • Basil
  • Garlic
  • Olive oil
  • Parmesan
  • Pasta
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