🇮🇹 Italian · Pasta
🍝 Pasta alla Trapanese
Pasta alla Trapanese
Trapani's own uncooked pesto, blending ripe tomatoes, almonds, garlic, and basil into a vibrant, no-cook sauce that predates and likely inspired Genoese pesto through historic maritime trade.
Sicilian trade with Liguria is thought to have carried this almond-based sauce north, where it may have influenced the development of Genoese basil pesto, though Trapanese pesto's addition of ripe tomatoes and almonds instead of pine nuts gives it a character distinctly its own.
Ingredients
Equipment: Food processor or mortar and pestle, Large pot
- 400 g (14 oz) busiate or fusilli pasta
- 500 g (1.1 lb) ripe tomatoes, halved
- 100 g (3/4 cup) blanched almonds
- 2 cloves garlic
- A large handful fresh basil
- 80 ml (1/3 cup) extra virgin olive oil
- 60 g (3/4 cup) grated pecorino, plus more for serving
- Salt and chili flakes, to taste
Method
- Blend the tomatoes, almonds, garlic, and basil in a food processor until you have a coarse, textured sauce.
- With the processor running, drizzle in the olive oil until the sauce comes together.
- Stir in the pecorino, and season with salt and chili flakes to taste.
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Drain the pasta, reserving a little cooking water, and toss with the raw pesto, adding a splash of water to loosen if needed.
- Serve immediately with extra pecorino at the table.
Chef Tips
- This sauce is entirely uncooked - the pasta residual heat is enough to warm it through when tossed together.
- A slightly coarse, rustic texture is traditional, rather than blending the sauce completely smooth.
- Ripe, flavorful tomatoes make a genuine difference in this simple, ingredient-driven sauce.
Common Mistakes to Avoid
- Over-blending the sauce until completely smooth, losing its traditional rustic texture.
- Using underripe, bland tomatoes, which this simple sauce depends on entirely for flavor.
- Serving it cold rather than tossed with hot pasta, which is what gently warms the sauce through.
Nutrition (per serving)
Health Benefits
- Almonds provide healthy fats and vitamin E; tomatoes contribute lycopene and vitamin C.
Cultural Note
Pasta alla Trapanese reflects Sicily's historic maritime trade with Liguria, and many food historians believe this almond-tomato sauce may have influenced the later development of Genoese basil pesto.
Storage & Serving
Storage: The sauce keeps refrigerated for up to 2 days.
Reheating: Not recommended; this sauce is meant to be served fresh and uncooked.
Serve with: A chilled Sicilian white wine