Pesto alla Trapanese
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Pesto alla Trapanese – boil pasta, blitz a few things, and dinner’s done in under 30. No cooking, no babysitting, just good food fast.
The Kind of Pasta I Make Just for Me (But Bribe Remo to Eat Too)
This is my kind of pasta. No standing over a pan, no cream, no stress, just fresh tomatoes, garlic, basil, almonds, and cheese blitzed into a rustic sauce while the pasta cooks. That’s it. If I’m eating alone, this is exactly what I want: quick, flavorful, and low effort with maximum payoff.
But if I want Remo to eat it? I air fry a chicken breast on the side and call it a day. He needs his meat. I need carbs and a food processor. Jack’s on the floor acting like he paid for groceries. Remo’s waiting on his chicken. It’s a whole production, but this pasta makes it look like I planned dinner instead of just winging it (again).
Why You’ll Love This Pesto Alla Trapanese
- No-cook sauce = no sweat (literally). Just blitz and toss.
- Fresh, bold flavor from real ingredients, no jarred shortcuts here.
- Toasted almonds bring a nutty twist that’s way more interesting than pine nuts.
- Ready in under 30 minutes, perfect for lazy nights or last-minute guests.
- Fancy enough for a dinner party, easy enough for a Tuesday night.
- Use good tomatoes. This sauce is raw, so flavor matters. Ripe summer tomatoes are ideal, but cherry tomatoes will save the day if the big ones are meh.
- Buy toasted almonds or toast them yourself. Either way, that extra depth of flavor makes this pesto feel a little extra, in a good way.
- Go rustic. This isn’t a silky smooth kind of sauce. Keep it a little chunky so it clings to the pasta and doesn’t feel like baby food.
- Mortar or processor, you do you. Traditionalists swear by a mortar and pestle, but I’m not above pressing a button when I want dinner fast.
- Salt that pasta water like you mean it. It’s your only chance to season the noodles properly.
- Save the pasta water! Just a splash loosens the sauce so it coats every bite instead of clumping.
Bring a big pot of salted water to a boil. Add your pasta and cook it al dente. Scoop out a bit of the pasta water before draining, just a splash will do. Set the pasta aside once it’s cooked.
In a food processor (or a mortar if you’re going full Sicilian), toss in the chopped tomatoes, basil, almonds, and garlic. Pulse until it’s broken down but still has some texture. With the motor running, drizzle in the olive oil until the sauce comes together, chunky, loose, and rustic is what we’re going for here. Season with salt and pepper, then stir in the grated Pecorino or Parmigiano-Reggiano.
Add the pasta to a big bowl, pour the pesto over top, and toss until every noodle is glossy and coated. If it’s too thick, loosen it with that pasta water you saved. Top with more cheese and fresh basil, and boom, dinner’s ready.
How to Serve
This pasta doesn’t need much, but here’s how I like to pair it when I want to round things out:
Oven Baked Shrimp
Easy Grilled Chicken Breast
Easy Tossed Salad
White Sangria
Frequently Asked Questions
Can I make the pesto ahead of time?
Yes! It keeps great in the fridge for 2–3 days. Just bring it to room temp before tossing with pasta, cold sauce + hot pasta = weird.
Do I have to peel the tomatoes?
Nope. This is rustic on purpose. If the skins bother you, a quick blanch and peel is fine, but honestly, I never bother.
What if I don’t have a food processor?
Use a mortar and pestle if you’ve got the arm strength, or even a blender on the lowest speed. Just don’t puree it into soup.
Can I use different nuts?
Yes! Walnuts or cashews work in a pinch. Almonds are traditional, but we’re not here to gatekeep good pasta.
Does this work with gluten-free pasta?
Totally. Just make sure to cook it al dente so it holds up when tossed with the pesto.
Storage + Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days. The pesto may thicken, but the flavor holds up beautifully.
- Freezer: You can freeze the pesto (without the cheese) in a sealed container for up to 1 month. Just thaw in the fridge and stir in fresh cheese before using.
- To Reheat: Honestly? I eat this cold all the time. But if you want it warm, toss it gently in a skillet with a splash of water or olive oil until heated through. Microwave works too, just don’t nuke it into mush.
Try These Pesto Recipes Next
- Pesto Beef Pasta
- Pesto Chicken Pasta
- Creamy Pesto Chicken
- Pesto Shrimp Asparagus Pasta
- Pesto Chicken And Veggies
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Pesto alla Trapanese
Video
Ingredients
For the Pesto alla Trapanese:
- 4 medium ripe tomatoes (cored and roughly chopped (or 1 pint cherry tomatoes, halved))
- 1 cup fresh basil leaves (roughly torn)
- ½ cup blanched almonds (lightly toasted if you like extra nuttiness)
- 2 cloves garlic (roughly chopped)
- ½ cup olive oil (extra virgin )
- salt and pepper (to taste)
- ¼ cup Pecorino (grated, or Parmigiano-Reggiano)
For the Pasta:
- 1 pound pasta (use your favorite pasta)
- salt (for boiling)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Reserve a small cup of pasta water before draining, then set the pasta aside.
- In a food processor or mortar, combine the chopped tomatoes, basil leaves, almonds, and garlic. Pulse a few times so that the ingredients are broken down but still retain a bit of texture.
- With the processor running (or by stirring in a mortar), drizzle in the extra virgin olive oil gradually until the mixture comes together into a rustic sauce. Season with salt and pepper. If you’re using cheese, fold in the grated Pecorino or Parmigiano-Reggiano.
- In a large serving bowl, toss the warm, drained pasta with the freshly made pesto. If the sauce feels a bit thick, add a splash of the reserved pasta water to help it coat the pasta evenly.
- Serve immediately, and if desired, garnish with a few extra basil leaves and a sprinkle more of grated cheese.
Equipment
Notes
- Ripe tomatoes make the sauce: cherry tomatoes are a great backup if your regular ones are meh.
- Toasted almonds bring extra depth. You can toast them yourself or grab them pre-toasted from the store.
- Don’t over-blend! Keep it rustic so the sauce clings to the pasta instead of sliding off.
- Reserve that pasta water: it’s your trick to loosen the sauce just right.
- Want to make it heartier? Add grilled chicken, shrimp, or whatever protein your other half is demanding that night.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
