Pesto alla Trapanese is a Sicilian-style pesto bursting with fresh tomato flavor, fresh basil, and nuts. It’s an easy, vibrant pasta dish ready in just 15 minutes! Perfect for a quick weeknight dinner or a light, flavorful lunch.
Ingredients (Serves 4)
- 300 g pasta (Busiate, penne, or spaghetti)
- 130 g ripe grape tomatoes
- ½ cup fresh basil leaves (10 g)
- 4 garlic cloves
- 20 g peeled blanched almonds or toasted pine nuts
- 4–5 tbsp extra virgin olive oil
- 1 red chili pepper, diced or ¼ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Pangrattato (toasted breadcrumbs) and Pecorino or Parmesan cheese for serving
Instructions
- Prepare the Pesto
- In a mortar and pestle, crush the nuts and garlic into small pieces.
- Add the basil leaves and crush gently.
- Quarter the grape tomatoes and add them, crushing slightly to create a chunky, rustic sauce.
- Mix in olive oil, chili (if using), salt, and pepper. (Tip: You can use a food processor, but pulse lightly to maintain texture.)
- Cook the Pasta
- Boil pasta in heavily salted water until al dente. Reserve a small cup of pasta water before draining.
- Combine
- Add the cooked pasta to a large bowl with the pesto. Toss until the pasta is evenly coated.
- If needed, add a splash of pasta water to loosen the sauce.
- Serve
- Top with pangrattato and grated Pecorino or Parmesan cheese. Serve immediately.
Tips
- Use fresh, high-quality ingredients—simple flavors shine in this dish.
- Keep the pesto slightly chunky for a rustic, authentic texture.
- Serve hot as a main course or cold as a pasta salad for a light meal.
Prep Time: 15 mins | Cook Time: 0 mins | Total Time: 15 mins
Calories: 443 kcal per serving