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fusilli al pesto trapanese recipe

Fusilli al Pesto Trapanese (Sicilian Tomato & Almond Pesto Pasta)

This Sicilian pasta dish combines a fresh, vibrant pesto made with tomatoes, almonds, and basil, creating a lighter, brighter alternative to traditional pesto. It’s perfect with fresh pasta like fusilli, offering a burst of Mediterranean flavors in every bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Sicilian • Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 500 g semolina flour for pasta
  • 300 ml warm water for pasta dough
  • 1 pinch of salt for pasta dough
  • 100 g blanched almonds for pesto
  • 2 cloves garlic
  • 1 tbsp sea salt for pesto
  • 200 g fresh ripe tomatoes preferably cherry or grape tomatoes
  • 50 g fresh basil leaves
  • 50 g Pecorino Romano cheese or Pecorino Siciliano
  • 50 g Parmesan cheese
  • Extra virgin olive oil to taste
  • Freshly ground black pepper for garnish
  • Optional: Red pepper flakes for a slight kick
  • Optional: Extra cheese for serving

Method
 

Make Pasta Dough:
  1. Mix semolina flour and a pinch of salt in a bowl. Make a well in the center and gradually add 300ml warm water, mixing with your fingers until the dough binds.
  2. Knead the dough for several minutes until smooth and elastic. Let it rest for 30 minutes.
Shape Fusilli:
  1. Roll out the dough into strips and cut into 5cm pieces.
  2. Wrap each piece around a skewer and roll it forward to form the spiral shape.
  3. Let the pasta rest and dust with flour. You can freeze the pasta for later use if desired.
Prepare the Pesto Trapanese:
  1. Blanch the almonds in boiling water for 3-4 minutes, then rub off the skins.
  2. Make a garlic paste by mashing garlic and sea salt with a mortar and pestle.
  3. Add almonds and cheese to a blender and pulse until ground.
  4. Add fresh basil leaves, tomatoes, and garlic paste, then pulse until combined. Gradually blend in olive oil to emulsify.
Cook Pasta:
  1. Bring salted water to a boil and cook the pasta until al dente (about 4-5 minutes for fresh pasta).
  2. Reserve one cup of pasta water before draining.
Combine Pasta and Pesto:
  1. Toss the hot pasta with the pesto sauce. Gradually add the reserved pasta water to make the sauce creamy and well-coated.
  2. Serve immediately, garnished with extra cheese and a pinch of black pepper. Optionally, sprinkle red pepper flakes for added flavor.

Notes

  • The key to a perfect Pesto Trapanese is using ripe, sweet tomatoes and fresh almonds to create a smooth, vibrant sauce.
  • If using a food processor, pulse gently to maintain the texture of the pesto without over-blending.
  • This recipe works beautifully with quality dried pasta if you don't have time to make fresh pasta from scratch.