This recipe brings back memories of my first trip to Sicily, where I stumbled upon a small trattoria nestled in a quiet corner of Palermo. The chef, who was happy to chat with us about his dishes, shared that this particular pesto is often overshadowed by its more famous cousin, Pesto Genovese. But after one bite of Pasta alla Trapanese, I was convinced it was one of the best pesto dishes I’d ever tasted. The nuttiness of the almonds combined with the sweet burst of cherry tomatoes was a revelation. This recipe became a go-to in my kitchen, especially during the summer when tomatoes are at their peak, and every bite brings me back to that cozy Sicilian trattoria. It’s a dish that tastes like summer on a plate and is a reminder of how simplicity can often lead to the most extraordinary meals.
Vegan Pasta Alla Trapanese
Description
This Pasta alla Trapanese is a Sicilian dish that showcases fresh, sweet cherry tomatoes at their peak, combined with a rich, almond-based tomato pesto. The blend of roasted almonds, Pecorino Romano, basil, and mint creates a nutty, creamy sauce that coats every curl of pasta. It’s an easy-to-make dish that brings the best of Sicily to your plate with minimal effort.
Ingredients
Instructions
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Toast the almond slices in a pan over a medium heat until golden brown. Shake the pan intermittently to avoid the almonds from burning.
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Using a mortar and pestle, crush the garlic along with kosher salt until it forms a smooth paste. If you don't have a mortar and pestle, sprinkle salt over the garlic and use the flat side of a knife to mash and scrape it into a paste.
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Prepare the pesto by adding the almonds, cheese, basil, mint, garlic paste, oil, and tomatoes to a blender. Start by pulsing to grind the almonds and cheese, then blend the mixture until it reaches a smooth consistency.
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Boil busiate pasta per the instructions on the box. Drain and keep 1/3 cup pasta water.
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Combine the cooked pasta with the reserved water, pesto, and a pinch of salt in a bowl. If you like, sprinkle in additional cheese. Serve right away.
Note
Alternatives: Use pine nuts instead of almonds for a more traditional pesto.
Add-ons: Try adding sun-dried tomatoes or roasted red peppers for extra depth of flavor.
Pasta Substitute: If busiate isn’t available, fusilli or rotini also works well.
