Pasta alla Trapanese: The Sicilian Secret You Need to Try

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Ciao amici! Today, we’re setting out on a culinary excursion to the sun-kissed island of Sicily, where the lively kinds of the Mediterranean wake up in a magnificent dish known as Pasta alla Trapanese. This Sicilian Tomato Pesto Pasta is a festival of newness, effortlessness, and intense flavours. We should plunge into this recipe that will move your taste buds directly to the core of Italy.

How to make Pasta alla Trapanese

Pasta alla Trapanese: The Sicilian Secret You Need to Try

Recipe by ImamCourse: Main CourseCuisine: Italian


Prep time


Cooking time




Total time




  • Cherry tomatoes (ripe) t2 cups

  • Almonds (toasted) t1/2 cup

  • Fresh basil leaves cup

  • Garlic clovest2 cloves

  • Extra-virgin olive oilt1/2 cup

  • Pecorino cheese (grated) t1/2 cup

  • Red pepper flakes (optional)t1/4 teaspoon

  • Salt and black pepper to taste

  • Pasta (spaghetti or penne) t12 ounces

  • Freshly grated Parmesan For garnish


  • Set up the Almonds: Toast the almonds in a dry container over medium intensity until they are delicately brilliant and fragrant. Put them to the side to cool.
  • Whiten the Tomatoes: Heat an enormous pot of water to the point of boiling. Score the bottoms of the cherry tomatoes with a little “X.” Drop the tomatoes into the bubbling water for around 30 seconds, then, at that point, move them to a bowl of ice water to stop the cooking system. Strip the tomatoes and eliminate the seeds.
  • Make the Pesto: In a food processor, join the whitened tomatoes, toasted almonds, new basil, garlic cloves, pecorino cheddar, and red pepper chips (if utilizing). Beat until the blend arrives at a coarse glue like consistency. Gradually shower in the extra-virgin olive oil while the food processor is running. Season with salt and dark pepper to taste.
  • Cook the Pasta: Cook your decision of pasta as indicated by the bundle directions until still somewhat firm. Channel and save some pasta water.
  • Join Pasta and Pesto: In an enormous serving bowl, throw the cooked pasta with the newly pre-arranged tomato pesto. In the event that the blend is excessively thick, add a sprinkle of the held pasta water to accomplish your ideal consistency.
  • Serve: Plate your Pasta alla Trapanese, embellishing each presenting with a sprinkle of newly ground Parmesan cheddar and a couple of additional basil leaves.

Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 25g 39%
    • Saturated Fat 6g 30%
  • Cholesterol 15mg 5%
  • Sodium 380mg 16%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 52g 18%
    • Dietary Fiber 4g 16%
    • Sugars 4g
  • Protein 13g 26%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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