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Trapanese Pesto Pasta
Trapanese pesto is a vibrant and flavorful sauce hailing from the Sicilian town of Trapani, where the sun-kissed tomatoes and fragrant basil are celebrated in this delightful dish. Combining the nuttiness of almonds, the sweetness of cherry tomatoes, and a hint of spice from red chili flakes, this pesto delivers a fresh yet slightly fiery flavor that elevates any pasta. Perfect for a summer dinner or a cozy night in, this dish will transport your taste buds to the beautiful shores of Sicily.
Ingredients
- Cherry tomatoes
- 2 cups, halved
- Almonds
- 1/2 cup, toasted
- Fresh basil leaves
- 1 cup, packed
- Garlic cloves
- 2, peeled
- Extra virgin olive oil
- 1/2 cup
- Red chili flakes
- 1/2 teaspoon (or to taste)
- Salt
- 1/2 teaspoon (or to taste)
- Spaghetti
- 12 ounces
- Grated Parmesan cheese
- 1/2 cup, for serving
Instructions
- In a food processor, combine the halved cherry tomatoes, toasted almonds, fresh basil leaves, garlic cloves, red chili flakes, and salt. Pulse until the mixture is well combined but still has some texture.
- While pulsing, slowly drizzle in the extra virgin olive oil until the mixture forms a smooth sauce. Taste and adjust seasoning if necessary.
- Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.
- In a large pan over medium heat, add the Trapanese pesto sauce. Once warmed, add the cooked spaghetti and toss to coat the pasta evenly, adding reserved pasta water as needed to achieve your desired consistency.
- Serve the Trapanese pesto spaghetti in bowls, garnished with a generous sprinkle of grated Parmesan cheese.
Tips
- For a nut-free variation, substitute the almonds with sunflower seeds.
- Feel free to adjust the amount of red chili flakes to suit your spice preference.
- This pesto can be made in advance and stored in the refrigerator for up to a week. Just give it a good stir before using.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 10 minutes Calories: 550 Fat: 28g Carbs: 66g Protein: 15g Sodium: 300mg Sugar: 4g
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