Sicily’s west coast is home to one of the simplest yet most fragrant pasta sauces: pesto alla trapanese. Unlike Liguria’s green pesto, this rustic version blends raw tomatoes, crushed almonds, garlic, basil and plenty of extra virgin olive oil into a creamy, fresh sauce. Traditionally paired with busiate – whose spiral shape is perfect for catching every bit of pesto – this dish captures the essence of a Sicilian summer on a plate. It’s ideal for hot days when you crave bold flavor without spending much time at the stove.
If you can’t find busiate, no worries—just pick a pasta that holds the rich, flavorful sauce well, like spaghetti or another long, twisty variety. Either way, you’re in for an authentic taste of Sicily!
Pasta with Trapanese Pesto (Pasta al Pesto Trapanese)
Ingredients
- 4–5 large garlic cloves
- 1 small bunch fresh basil
- Extra virgin olive oil (about 5–6 tablespoons, divided)
- 4–5 tablespoons raw, blanched almonds
- 300 g (about 10.5 oz) ripe, raw tomatoes (pulp only)
- Salt, to taste
- 400–500 g (14–17.5 oz) busiate or spaghetti
Instructions
- In a mortar and pestle, crush the garlic cloves and basil leaves until you get a smooth paste. Drizzle in olive oil gradually to help form a creamy consistency.
- Separately, crush the almonds into a fine paste and combine with the garlic-basil mixture.
- Add the tomato pulp and about 3 more tablespoons of olive oil, mixing well to create a rich, chunky sauce.
- Boil the pasta in salted water until “al dente”. Drain and toss immediately with the fresh pesto. Serve warm or at room temperature.
Grandma & Aunties’ Kitchen Wisdom:
«For an extra-silky sauce, blanch and peel the almonds before crushing them. And if you’re short on time, a good-quality food processor can speed things up—just be sure to pulse gently to keep some texture!»
