Spaghetti with Trapanese pesto

Name: Spaghetti with Trapanese pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Spaghetti 11 oz; Tomatoes ripe 1 cup; Basil 1.8 oz; Almonds 1.75 oz; Extra virgin olive oil 2 spoonfuls; Pecorino cheese grated 1 spoonful; Red garlic 1 clove; Black pepper to taste; Fine salt to taste

it fr es de br

429

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 429
Carbohydrates g 69.5
of which sugars g 5.2
Protein g 12.2
Fats g 11.3
of which saturated fat g 1.42
Fiber g 5.3
Cholesterol mg 1
Sodium mg 327

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Spaghetti con pesto alla trapanese is a super tasty blend of Sicilian pesto pasta traditions with a unique twist from Northern Italy. Really. This flavorful dish hails from Trapani, a charming port town in western Sicily, where local chefs have transformed the classic Ligurian pesto into something super super special. And look, what sets this traditional Italian pasta recipe apart is the almond pesto sauce—locals swap out pine nuts for almonds, giving it a richer and slightly nutty flavor.

Juicy, fresh tomatoes are added to the mix, creating a sauce with a sweet and colorful kick that you won't find in the usual Genovese pesto. In Sicily, they often use busiate, a twisty pasta shape, but spaghetti works just as well. Which is great. It allows all that sauce to beautifully coat the noodles. This dish feels really summery—perfect for when you want something light yet full of bold taste.

And here's the thing: what makes spaghetti con pesto alla trapanese really be different is the use of Trapani almonds. These have a crunchy texture and mild flavor, resulting in a pesto that's both creamy and tender at the same time. Sicilians sometimes enhance the dish by adding grilled eggplant or confit cherry tomatoes, making it even more special. Imagine the soft, almost melty eggplant soaking up that bold almond and tomato basil pesto.

Using fresh basil, ripe tomatoes, and quality olive oil is essential if you want to capture the true authentic Sicilian cuisine vibe. You know, you can also experiment with different pasta types, like short shapes or even whole wheat, to create your own unique pesto variations. Thing is, that's the beauty of this recipe: it's traditional, yet there's plenty of room to play around and get creative. Whether you're a fan of the classics or eager to try something new, this Sicilian pesto pasta is a summer go-to that brings a touch of the Mediterranean right to your table. I mean, it's not just a meal; it's a little taste of Sicily's rich culinary heritage, perfect for enjoying with friends and family. For real.

INGREDIENTS

429

Calories per serving

Spaghetti 11 oz (320 g)

for Trapanese pesto: Tomatoes 1 cup (250 g) - ripe; Basil 1.8 oz (50 g); Almonds 1.75 oz (50 g); Extra virgin olive oil 2 spoonfuls; Pecorino cheese 1 spoonful - grated; Red garlic 1 clove; Black pepper to taste; Fine salt to taste

Preparation

How to prepare Spaghetti with Trapanese pesto

To prepare spaghetti with Trapanese pesto, follow the recipe for the pesto. First, prepare the peeled tomatoes: put a large pot full of water on the stove. Wash the tomatoes and make a cross cut at the end of each tomato. When the water starts to simmer, scald the tomatoes for 2-3 minutes 1, then peel the tomatoes 2 and cut them into cubes. At this point, peel the almonds: blanch them for a few minutes in boiling water, drain them, and then just apply gentle pressure with your fingers to remove the skin 3.

Place in a mixer, or better yet in a mortar, the peeled tomatoes, the washed and dried bunch of basil, the almonds 4, a garlic clove and blend everything for a couple of minutes. Add the grated pecorino cheese 5 and transfer the mixture into a bowl. Adjust with salt and pepper, add a couple of tablespoons of oil 6, mix everything well, and transfer the pesto into a large bowl where you will later season the spaghetti. If it is too dry, add more oil.

Now take care of the pasta: put a pot with a tall base suitable for cooking spaghetti on the stove, once it reaches boiling 7 add the spaghetti 8. Cook the pasta al dente and then drain it 9.

Add them to the Trapanese pesto 10, stir to blend the sauce well, season with a drizzle of oil 11, and bring your spaghetti with Trapanese pesto to the table garnished with fresh basil leaves to taste 12.

Storage

Store the spaghetti with Trapanese pesto, closed in an airtight container, in the refrigerator for up to 2 days. Alternatively, you can freeze just the pesto and then thaw it in the fridge when needed.

Advice

Strictly long pasta format with Trapanese pesto! In Trapani, busiate is used, a typical pasta shape. Alternatively, delve into the depths of your pantry and, in the absence of spaghetti, pull out linguine or tagliatelle: a wonder!

If you love Sicilian first courses, don't miss the spaghetti alla Turiddu, simple and super appetizing.

Curiosities

In Sicilian dialect, this pesto is called “agghiata trapanisa” or garlic sauce from Trapani because the recipe includes red garlic, a type of garlic common in Sicily, characterized by having the tunics of the cloves of a purplish red color. Particularly famous is the Nubia garlic grown in the Trapani area.

For the translation of some texts, artificial intelligence tools may have been used.