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Vegan Pasta Alla Trapanese

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.

Courses
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 12 mins Rest Time: 5 mins Total Time: 32 mins
Servings 4
Estimated Cost $  4
Calories 312 kcal
Best Season Summer, Fall
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
  • 1/2 cup sliced almonds
  • 4 cloves garlic
  • 1 teaspoon kosher salt (plus to taste)
  • 4 ounces Vegan Parmesan
  • 1 packed cup fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • 1 pound red cherry tomatoes or red grape tomatoes
  • 1 pound busiate pasta
Instructions
  1. Toast the almond slices in a pan over a medium heat until golden brown. Shake the pan intermittently to avoid the almonds from burning.

  2. 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.

  3. 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.

  4. Boil busiate pasta per the instructions on the box. Drain and keep 1/3 cup pasta water.

  5. 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.

Keywords: Sicilian pasta recipe, cherry tomato pesto, Pasta alla Trapanese, summer pasta recipes, almond pesto pasta, easy Italian recipes, vegan pasta