Sicilian Pesto Trapanese Pasta

• 8 oz spaghetti
• 1/2 cup blanched almonds, toasted
• 2 cups fresh basil leaves, packed
• 3 medium ripe tomatoes, chopped
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup extra virgin olive oil
• 2 cloves garlic
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: Red pepper flakes for spice

Steps

1. 1 Cook the spaghetti in salted boiling water until al dente, reserving 1/2 cup of pasta water.
2. 2 While the pasta cooks, blend almonds, basil, garlic, and a pinch of salt in a food processor until finely chopped.
3. 3 With the processor running, slowly drizzle in the olive oil until the pesto is smooth.
4. 4 Stir in the chopped tomatoes and most of the cheese, adding pasta water as needed to reach desired consistency.
5. 5 Drain the pasta and toss it immediately with the pesto.
6. 6 Serve topped with remaining cheese and optional red pepper flakes.

Nutrition

Tips

• Toasting the almonds brings out their nutty flavor.
• Use the best olive oil you have for a richer taste.
• If Pecorino Romano is unavailable, Parmesan works in a pinch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of pasta water to loosen.

Serving Suggestions

• Pair with a crisp white wine like a Sicilian Grillo.
• Serve with a simple green salad for a complete meal.

FAQ