Why Sicily's Pesto is Better
Recipe Overview
Overview
Pasta Alla Trapanese is a delightful Sicilian dish that brings together the vibrant flavors of fresh tomatoes, aromatic basil, and nutty almonds. The recipe begins with roasting Roma tomatoes, which intensifies their sweetness and adds a depth of flavor that is simply irresistible. The use of almonds instead of the traditional pine nuts not only makes this pesto more affordable but also gives it a unique texture and taste.
As you prepare the sauce, the combination of roasted tomatoes, fresh basil, and toasted almonds creates a beautiful harmony of flavors. Adding Pecorino Romano cheese brings a salty, creamy element that ties everything together. The addition of balsamic vinegar is a clever touch that elevates the dish, enhancing the natural sweetness of the tomatoes while adding a hint of acidity.
This dish is perfect for summer gatherings, as it is light yet satisfying. Tossed with your favorite pasta, it makes for a quick and easy meal that is sure to impress. Whether you’re serving it at a family dinner or a casual get-together, Pasta Alla Trapanese is a recipe that celebrates the beauty of fresh ingredients and simple cooking techniques. Enjoy it with a sprinkle of extra cheese on top for a truly indulgent experience.
Recipe Details
Steps & Tips
Remove the core from 3 pounds of Roma tomatoes and slice them in half.
Tip: Keep the skins on the tomatoes for added flavor.
Tip: Lightly roast the tomatoes to concentrate their flavor.
Place tomatoes on a parchment-lined tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven at 450°F for 30 minutes.
Tip: Use skinned almonds to avoid browning the pesto.
Toast 1 cup of slivered skin almonds in a non-stick skillet over medium heat for 4 to 6 minutes until lightly browned.
Tip: Toasted almonds have more intense flavor and crunch.
Grate 8 oz of pecorino Romano cheese and set aside.
Tip: Grate cheese on parchment paper for easy transport.
Remove roasted tomatoes from the oven and let them cool to room temperature.
Tip: Let roasted tomatoes cool to room temperature before blending.
Tip: Use high-quality canned tomatoes if fresh ones are out of season.
In a blender, combine cooled tomatoes, toasted almonds, and grated cheese.
Add 1/2 cup of olive oil, 45 to 50 fresh basil leaves, and 6 to 8 fresh mint leaves to the blender.
Tip: Using garlic confit adds a deeper flavor to the pesto.
Add 4 to 5 cloves of garlic confit, season with salt and pepper, and blend until smooth.
Tip: Taste and adjust seasonings to enhance flavor.
Tip: Add balsamic vinegar to enhance the umami flavor of the sauce.
Add 1 tablespoon of balsamic vinegar to the blender and blend again to incorporate.
Tip: Salt the pasta water to season the pasta effectively.
In a large pot of boiling salted water, add 1 pound of pasta and cook until al dente.
Drain the pasta and add it to the pot with half of the pesto sauce, mixing well.
Tip: Adjust sauce consistency with hot pasta water if too thick.
Serve the pasta in a large bowl, topping with more grated cheese.
Ingredients
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Ingredient: Dairy
→ Substitution: Nutritional Yeast
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pasta Alla Trapanese is a traditional Sicilian dish that highlights the use of fresh tomatoes instead of the typical basil pesto ingredients.
- •Roasting tomatoes enhances their flavor and sweetness, making the sauce richer.
- •Almonds are used in place of pine nuts, providing a unique twist to the classic pesto.
- •Pecorino Romano cheese adds a salty, tangy flavor that complements the freshness of the tomatoes and herbs.
- •Using balsamic vinegar in the sauce can enhance the umami flavor of the tomatoes.
