Pesto alla Trapanese: Pasta with Tomatoes, Almonds, and Mint Recipe

Introduction

Pesto alla Trapanese is a delightful Sicilian twist on traditional pesto, combining fresh tomatoes, toasted almonds, and fragrant mint. This vibrant sauce pairs beautifully with pasta for a refreshing, flavorful meal perfect for warm weather or anytime you crave a bright, homemade Italian dish.

Ingredients

• 1 pound plum tomatoes
• 1/3 cup blanched, slivered almonds
• 2 garlic cloves, peeled
• 1 1/2 cups packed mint leaves, coarsely chopped
• Kosher salt (such as Diamond Crystal) and black pepper
• 1/3 cup olive oil
• 1 pound busiate, fusilli lunghi, or spaghetti
• 1/4 cup grated pecorino

Instructions

1. Step 1: Heat a large covered pot of water to a boil on high. Core the tomatoes, then cut a shallow X into the bottom of each one.
2. Step 2: In a small dry skillet, toast the almonds over medium heat until golden brown and fragrant, stirring often, about 3 minutes. Remove from heat and let cool completely.
3. Step 3: Place the tomatoes in the boiling water and cook until the skins start curling, 1 to 2 minutes. Transfer the tomatoes to a colander and run under cold water until cool enough to handle. Remove the pot of water from heat but do not discard it.
4. Step 4: Once cool, use a paring knife to peel off the loosened tomato skins. Cut tomatoes in half, remove seeds, and chop the flesh.
5. Step 5: In a food processor, pulse the toasted almonds with garlic until finely chopped. Add mint, chopped tomatoes, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pulse until the mint is finely chopped, stopping occasionally to scrape down the sides. Transfer mixture to a bowl and stir in olive oil. Taste and adjust seasoning if needed.
6. Step 6: Reheat the same pot of water to a boil. Add salt and cook the pasta according to package instructions. Drain the pasta, then toss it with the pesto and grated pecorino to serve.

Tips & Variations

• Use ripe, firm plum tomatoes for the best flavor and easy peeling.
• Try substituting pine nuts for almonds if preferred, though almonds give the authentic Sicilian taste.
• If you don’t have busiate pasta, fusilli lunghi or spaghetti work well as alternatives.
• Store leftover pesto covered with a thin layer of olive oil in an airtight container to keep it fresh longer.

Storage

Store the pesto in a narrow airtight container covered with a thin film of olive oil in the refrigerator for up to 4 days. Reheat pasta tossed with pesto gently on the stove or enjoy it at room temperature. The pesto itself is best enjoyed fresh but can be frozen for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other herbs besides mint?

Mint is key to the traditional flavor of Pesto alla Trapanese, but you can experiment with basil or parsley if you prefer a different twist, though this changes the characteristic taste.

What type of pasta works best with this pesto?

Busiate is traditional and excellent for holding the sauce due to its spiral shape. Fusilli lunghi or spaghetti are good substitutes that also pair nicely with this vibrant pesto.

Pesto alla Trapanese: Pasta with Tomatoes, Almonds, and Mint Recipe

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Pesto alla Trapanese is a fresh and vibrant Sicilian pasta sauce made with ripe plum tomatoes, toasted almonds, fragrant mint, and garlic, blended together and tossed with pasta. This simple yet flavorful recipe highlights the sweet and herbal notes of the ingredients, topped with salty pecorino cheese for a delightful Italian meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Pasta Sauce
• Method: Stovetop
• Cuisine: Italian, Sicilian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Produce

• 1 pound plum tomatoes
• 2 garlic cloves, peeled
• 1 1/2 cups packed mint leaves, coarsely chopped

Nuts

• 1/3 cup blanched, slivered almonds

Dairy

• 1/4 cup grated pecorino cheese

Pantry

• 1/3 cup olive oil
• Kosher salt (such as Diamond Crystal) and black pepper, to taste
• 1 pound busiate, fusilli lunghi or spaghetti pasta

Instructions

1. Prepare the Tomatoes: Heat a large covered pot of water to a boil on high. Core the tomatoes and cut a shallow X into the bottom of each one to help with peeling later.
2. Toast Almonds: In a small dry skillet, toast the blanched, slivered almonds over medium heat, stirring often, until golden brown and fragrant, about 3 minutes. Remove from heat and cool completely.
3. Blanch Tomatoes: Place the tomatoes in the boiling water and cook until their skins start to curl, about 1 to 2 minutes. Transfer the tomatoes to a colander and rinse under cold water until cool enough to handle. Remove the pot of water from heat but keep the water for later use.
4. Peel and Seed Tomatoes: Once cool, use a paring knife to peel off the loosened tomato skins. Cut each tomato in half, remove the seeds, and chop the tomato flesh finely.
5. Make the Pesto: In a food processor, pulse the toasted almonds and garlic until finely chopped. Add the mint leaves, chopped tomatoes, salt (1 1/4 teaspoons), and black pepper (1/4 teaspoon). Pulse until the mint is finely chopped, scraping down the bowl as needed. Transfer the mixture to a bowl and stir in the olive oil. Taste and adjust seasonings if needed. The pesto can be stored in an airtight container with a thin layer of olive oil for up to 4 days in the refrigerator.
6. Cook Pasta: Reheat the reserved pot of water to a boil again. Add salt to the boiling water and cook the pasta according to the package directions until al dente.
7. Toss and Serve: Drain the cooked pasta and toss it with the prepared pesto. Sprinkle with grated pecorino cheese before serving for a delicious and authentic Sicilian dish.

Notes

• Use ripe plum tomatoes for the best flavor and texture.
• To save time, you can toast almonds in advance and keep them stored airtight.
• This pesto can be refrigerated up to 4 days when covered with a thin layer of olive oil to preserve freshness.
• Busiate or fusilli lunghi are traditional pasta choices, but spaghetti works well too.
• Adjust salt and pepper to taste after mixing the pesto to suit your preference.

Keywords: Pesto alla Trapanese, Sicilian Pasta, Tomato Almond Pesto, Mint Pesto Pasta, Vegetarian Italian Recipe