Pesto alla Trapanese

In my house, pasta is on standby for dinner 365 days a year. While hearty meat ragus and cheesy pasta bakes dominate the cooler months, we transition to lighter fare with aromatic herbs and fresh produce when summer hits. Homemade pesto has always been a big hit, but more specifically, pesto alla Trapanese is our top choice as soon as tomatoes and fresh basil arrive at our local farmers market.

Many people are surprised to learn that “pesto” isn’t a single recipe, but rather a whole category of sauces in Italian cuisine. In Italy, each region has its own distinct variations using herbs, nuts and local produce. Pesto alla Trapanese is the Sicilian cousin of pesto alla Genovese (the vibrant green pesto most people are familiar with). While pesto alla Trapanese still includes basil, garlic and olive oil, it calls for almonds instead of pine nuts, and adds fresh tomatoes.

Pesto alla Trapanese Ingredients

• Almonds: Unsalted, roasted almonds are best for Sicilian tomato pesto, as they help you better predict and control the amount of sodium in the pesto.
• Garlic: Garlic is a core source of zip and aroma in many pesto varieties.
• Basil: Even in this tomato-forward pesto, fresh basil is key for its color, taste and aroma.
• Cherry tomatoes: Cherry tomatoes are my favorite for pesto alla Trapanese. They’re super juicy and have a sweet, tangy flavor that brightens and balances the pesto.
• Salt: A pinch or two of salt balances the slightly bitter taste of the basil, cuts through the richness of the olive oil, and enhances the other flavors in the pesto.
• Crushed red pepper flakes: These are a traditional addition that you can omit if your family prefers a milder-tasting pesto.
• Extra virgin olive oil: This minimally processed olive oil adds a mild, fruity taste to the pesto, and thins it so it can evenly coat the pasta. Choose a high-quality olive oil brand for the best-tasting pesto.
• Pecorino Romano: In Italy, authentic pesto alla Trapanese is made with pecorino Siciliano cheese. This hard Italian sheep’s milk cheese can be difficult to find in the United States, so our recipe calls for pecorino Romano, which is a similar cheese with a sharper flavor. If you can find pecorino Siciliano cheese, use 1/3 cup more, as it has a milder flavor.
• Casarecce pasta: This short pasta shape has curled edges and a groove down the middle, resembling a partially rolled scroll. I love how the pesto clings to this pasta.

Directions

Step 1: Chop the garlic and almonds

In the bowl of a food processor, add the almonds and the garlic. Pulse them until they’re finely chopped.

Step 2: Add the tomatoes, basil and oil

Add the basil, tomatoes, salt and crushed red pepper flakes (if you’re using them), then pulse to combine them. With the motor running, slowly drizzle the olive oil through the vegetable shoot until it’s combined.

Step 3: Fold in the cheese

Transfer the pesto to a bowl and fold in the cheese. Set the pesto aside.

Step 4: Cook the pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook it according to the package directions until it’s al dente.

Step 5: Toss the pasta with the pesto

Strain the pasta, reserving about 1/2 cup of the pasta water. Toss the cooked pasta with the pesto, stirring in a splash of pasta water at a time until the desired consistency is achieved.

Step 6: Serve the pasta

Spoon the hot pasta onto plates and garnish it with extra pecorino cheese, chopped basil, and a drizzle of olive oil if desired.

Pesto alla Trapanese Variations

• Try another kind of cheese: Parmesan, Parmigiano-Reggiano and Manchego make good substitutes for pecorino Romano and pecorino Siciliano cheese.
• Spice it up: While not traditional, you can give your pesto an extra kick by adding a fresh jalapeno or a small spoonful of Calabrian chili paste to the food processor.
• Use another type of tomato: Feel free to use whatever ripe summer tomatoes you have on hand. Plum and grape tomatoes are great choices, but truly any tomato will do in this fresh tomato recipe.
• Swap the nut: Pistachios are also popular in Sicily, so some recipes for pesto alla Trapanese will call for them instead of almonds.
• Add more herbs: You can add a woodsy, earthy or peppery undertone to the pesto by replacing a portion of the basil with fresh mint, arugula or parsley.

How to Store Sicilian Tomato Pesto

Pesto alla Trapanese should be refrigerated in an airtight container. Store it for up to four days.

Can you freeze pesto alla Trapanese?

Yes! Making pesto alla Trapanese is an excellent way to use up fresh tomatoes and basil from your garden at the end of the summer harvest. Whip up a double or triple batch, then divide it into smaller freezer-safe storage containers. Freeze pesto alla Trapanese for up to three months. Defrost it overnight in the refrigerator before reheating it it.

Sicilian Tomato Pesto Tips

What’s the best type of pasta for pesto alla Trapanese?

Short-cut pasta shapes are typically best for pesto, as their tubular shape and/or ridges provide lots of nooks and crannies for the sauce to cling to. Penne, cavatappi, rigatoni, fusilli and gemelli are all terrific choices.

How else can you use pesto alla Trapanese?

Pesto alla Trapanese makes a great spread for your favorite sandwiches and wraps, too. Try adding a dollop to Bruschetta chicken wraps or a classic Italian sub. This pesto is also a fantastic addition to stuffed chicken breasts or bacon-wrapped pesto pork tenderloin. I love mixing the pesto with Panko bread crumbs to make a simple topping for roasted herb salmon or baked whitefish.

What else can you serve with pasta with tomato pesto?

Grilled chicken breasts or lightly breaded chicken cutlets are my family’s go-to main dishes to serve with this fresh summer pasta recipe. Grilled shrimp, salmon or juicy Italian sausages also make great pairings. No matter the protein we choose, we always like to add a side of baked broccolini and a loaf of homemade focaccia.