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Vegetarian, Italy

Trapanese pesto pasta

Trapanese pesto pasta is a Sicilian dish for 4 people, ready in 25 minutes, rated very easy, for about €1.90 per person. The key is the raw pesto, never cooked, made with peeled tomatoes, almonds and fresh basil that stay bright and fragrant.

A Sicilian pesto unlike any other, made with raw tomatoes, almonds and basil, tossed with simple pasta.

Trapanese pesto pasta
Total time
25 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
810 kcalcalculated by Kiloach, your weight coach
Season
Summer

This pesto doesn't look like the one you know. No cooking, no pine nuts, just peeled ripe tomatoes, blanched almonds and raw garlic blended with basil and pecorino. The result is a rustic, slightly grainy sauce, tangy and fragrant, that clings to warm pasta without ever feeling heavy.

It's the perfect dish for a summer evening, when tomatoes are at their best and the oven stays off. It takes twenty five minutes from start to finish, no tricky cooking, just a blender and a pot of water. Great for an easy weeknight dinner, just as good solo as it is for friends dropping by.

The ingredients

4 people

Pantry

  • Pastaoften in the pantry 400 g
  • Blanched almonds 60 g
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Ripe tomatoes 400 g
  • Fresh basil 1 sprigs
  • Garlic 1 cloves

Dairy

  • Grated pecorino 50 g

Allergens Gluten, Tree nuts, Lactose

The step by step recipe

  1. Drop the tomatoes in boiling water for a few seconds, peel them, remove the seeds and cut them into chunks.

    The seeds add water and acidity, so remove them.

  2. Blend the almonds, garlic, basil and pecorino with the oil until you get a rustic paste.

    Pulse the blender to keep some crunch.

  3. Add the tomatoes and blend briefly, then season with salt and pepper.

    Never cook the pesto, heat would dull the basil's color.

  4. Cook the pasta in a large pot of salted boiling water, saving a cup of cooking water before draining. 10 min

    Always save a cup of pasta water, its starch helps the sauce cling to the pasta.

  5. Toss the hot pasta with the pesto and a spoonful of cooking water.

    Pour the pesto into a large bowl first and add the pasta on top, it coats more evenly.

Our tips to get it right

  • Pick tomatoes that are fully ripe and fragrant, they're what gives the pesto its flavor, not any cooking step.
  • Use a powerful blender but pulse it rather than running it continuously, the pesto should keep some texture instead of turning into a smooth cream.
  • Taste before adding salt, pecorino is already salty and it's easy to oversalt if you're not careful.

The variations

  • Swap the pecorino for parmesan if you want a milder, less salty flavor.
  • For a tree nut free version, replace the almonds with lightly toasted sunflower seeds.
  • Stir in a few oil packed sun dried tomatoes for an even more intense pesto.

What to serve it with

  • A crisp green salad
  • Garlic toast
  • Sparkling water with lemon

Storage

The pesto keeps for 2 days in the fridge in a sealed jar, with a thin layer of olive oil on top to keep it from darkening. It doesn't freeze well because of the fresh tomatoes. Once mixed with the pasta, eat it the same day, it loses its freshness quickly.

Questions about this dish

Can you make the pesto ahead of time?

Yes, make it a few hours ahead and keep it covered in the fridge. Let it sit out for ten minutes before using so it regains its flavor.

Can you use a different nut instead of almonds?

Cashews or hazelnuts work well and bring a slightly different but still pleasant flavor. Skip walnuts, they're too bitter for this pesto.

Do you really need to peel the tomatoes?

It's recommended for a silkier pesto, since the skin turns tough once blended. If you're short on time, you can leave it on, the flavor still works.

What pasta shape works best?

Short pasta like penne or fusilli hold the pesto well in their ridges. Spaghetti also works nicely if you prefer a more classic look.

How long does it take to make a plate of trapanese pesto pasta?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a plate of trapanese pesto pasta?

About 810 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plate of trapanese pesto pasta cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, tree nuts, lactose. Always check the labels of the products you buy.

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