📝 About This Recipe
Hailing from the coastal province of Trapani, this Sicilian treasure is a refreshing, raw alternative to the classic Genovese basil pesto. This vibrant sauce marries the sweetness of vine-ripened tomatoes with the creamy richness of Sicilian almonds and the aromatic punch of fresh basil. Tossed with casarecce—a twisted pasta shape designed to capture every drop of sauce—this dish is a masterclass in Mediterranean simplicity and bold, rustic flavors.
🥗 Ingredients
The Pasta
- 1 lb Casarecce pasta (high-quality bronze-cut preferred)
- 2 tablespoons Kosher salt (for the pasta water)
The Trapanese Pesto
- 1 lb Roma or Cherry tomatoes (very ripe, skins removed if desired)
- 1/2 cup Blanched almonds (lightly toasted)
- 2 cups Fresh basil leaves (packed tightly)
- 2 pieces Garlic cloves (germ removed for a milder flavor)
- 1/2 cup Extra virgin olive oil (use a high-quality Sicilian oil if possible)
- 1/2 cup Pecorino Romano cheese (freshly grated)
- 1/2 teaspoon Sea salt (to taste)
- 1/4 teaspoon Red pepper flakes (optional, for a subtle heat)
Garnish & Finishing
- 2 tablespoons Toasted almond slivers (for crunch)
- 2 tablespoons Extra Pecorino Romano (for dusting)
- 4 pieces Fresh basil sprigs (for decoration)
👨🍳 Instructions
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1
Bring a large pot of water (at least 4-6 quarts) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt.
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2
In a small dry skillet over medium heat, lightly toast the blanched almonds for 3-5 minutes until they are fragrant and just barely golden. Set aside to cool.
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3
Prepare the tomatoes. If using Roma tomatoes, core them and cut a small 'X' on the bottom. Blanch in the boiling pasta water for 30 seconds, then shock in ice water to easily peel the skins. If using cherry tomatoes, you can skip the peeling and simply halve them.
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4
In a food processor or a large mortar and pestle, pulse the garlic and the toasted almonds until they form a coarse, grainy paste. Do not over-process into a smooth butter.
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5
Add the fresh basil leaves and a pinch of sea salt to the processor. Pulse until the basil is finely chopped and integrated into the almond mixture.
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6
Add the prepared tomatoes to the mixture. Pulse 4-5 times until the tomatoes are broken down but still have some texture; the sauce should look rustic, not like a smooth purée.
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7
While the processor is running on low, slowly drizzle in the extra virgin olive oil until the sauce emulsifies into a thick, creamy consistency.
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8
Transfer the pesto to a large mixing bowl. Stir in the freshly grated Pecorino Romano and red pepper flakes by hand. Taste and adjust seasoning with more salt if needed.
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9
Drop the casarecce into the boiling water. Cook according to package instructions, but aim for 'al dente'—usually about 1-2 minutes less than the box suggests.
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10
Crucial Step: Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water.
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11
Drain the pasta and immediately add it to the bowl with the pesto. The heat from the pasta will 'wake up' the raw sauce without cooking the fresh basil.
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12
Toss vigorously, adding a splash of the reserved pasta water (2-4 tablespoons) to loosen the sauce and help it coat every curve of the casarecce.
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13
Divide the pasta into four warm bowls. Garnish with toasted almond slivers, a final dusting of Pecorino, and a sprig of fresh basil.
💡 Chef's Tips
Use the highest quality olive oil you can find, as its flavor is prominent in this raw sauce. For the most authentic texture, use a mortar and pestle to crush the ingredients; it prevents the basil from oxidizing and creates a superior mouthfeel. If your tomatoes are too watery, remove the seeds before blending to ensure the pesto isn't runny. Never cook the pesto in a pan! The beauty of Trapanese Pesto is its raw, fresh intensity; the heat from the pasta is all it needs. To make it vegan, substitute the Pecorino with nutritional yeast or a bit of extra toasted breadcrumbs for saltiness and texture.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sicilian white wine like Grillo or Etna Bianco. Serve alongside a simple salad of bitter greens (like arugula) with a lemon vinaigrette to balance the richness of the almonds. A side of crusty ciabatta bread is perfect for mopping up any leftover pesto at the bottom of the bowl. For a fuller meal, serve with grilled swordfish or shrimp, which are traditional Sicilian protein pairings.