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Food processor blending chopped tomatoes, toasted almonds, garlic and basil into a coarse Pesto alla Trapanese

Sicilian Pesto alla Trapanese with Tomatoes & Almonds

A raw Sicilian pesto of tomatoes, almonds, basil and garlic, tossed with warm pasta for a bright, no-cook sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course (Pasta)
Cuisine: Sicilian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the pesto
  • 400 g Ripe tomatoes, cored and chopped about 3 medium
  • 80 g Blanched almonds
  • 1 cup Fresh basil leaves about 30 g
  • 2 Garlic cloves
  • 80 ml Extra virgin olive oil
  • 40 g Pecorino cheese, grated
  • 1/2 tsp Salt plus more to taste
  • 1 pinch Dried chili flake optional
For serving
  • 320 g Busiate or spaghetti
  • 1/2 cup Reserved pasta water
  • Extra pecorino to taste; for topping

Method
 

Make the pesto
  1. Chop the tomatoes, salt them lightly, and let sit in a colander for 10 minutes to drain excess liquid.
  2. Toast the almonds in a dry skillet over medium heat for 3 minutes until fragrant, then let cool.
  3. In a food processor, pulse the garlic and cooled almonds until they form coarse crumbs.
  4. Add the drained tomatoes, basil and salt. Pulse in short bursts until chunky, not smooth.
  5. Transfer the mixture to a bowl and stir in the olive oil and pecorino until just combined.
Cook and serve
  1. Bring a large pot of salted water to a boil at 100 C / 212 F and cook the pasta until al dente, 9 to 11 minutes.
  2. Reserve 1/2 cup of pasta water, then drain the pasta.
  3. Toss the hot pasta with the pesto, adding a splash of reserved pasta water to loosen the sauce if needed.
  4. Serve immediately with extra grated pecorino and a pinch of chili flake.

Notes

  • Drain salted tomatoes 10 minutes before blending to avoid excess liquid.
  • Pulse, don't puree, to keep the pesto's rustic texture.
  • Stir in pecorino off heat since raw sauce never touches a stove.
  • Toss pesto with drained pasta immediately for the best cling.