Spaghetti with Trapanese Pesto

Spaghetti with Trapanese pesto is a traditional Sicilian dish that combines pasta with a fresh, aromatic condiment. Here’s how it’s made:

Ingredients

• 400g of spaghetti
• 300g of ripe cherry tomatoes
• 100g of peeled almonds
• 1 clove of garlic (optional)
• A bunch of fresh basil
• 50g of grated pecorino (or parmesan if you prefer)
• Extra virgin olive oil to taste
• Salt to taste
• Pepper (optional)

Preparation

1. Bring a pot of salted water to a boil for cooking the spaghetti.
2. In the meantime, start preparing the Trapanese pesto: wash the cherry tomatoes and cut them in half, removing the seeds.
3. Place the almonds in a blender and chop finely. Add the cherry tomatoes and continue to chop until a cream is formed.
4. Then add the garlic (if using), basil, pecorino (or parmesan), a pinch of salt, and a drizzle of extra virgin olive oil. Blend until you have a smooth and creamy pesto.
5. Taste and adjust salt and pepper according to your preference.
6. When the water boils, cook the spaghetti al dente, following the instructions on the package.
7. Drain the spaghetti, reserving a little cooking water, and transfer them to a bowl or directly into the pan.
8. Blend them with the Trapanese pesto, adding a little of the spaghetti cooking water to make the sauce creamier if necessary.
9. Serve immediately, topped with an additional sprinkle of pecorino or parmesan, if desired.

Trapanese pesto is a fresher variant of the more famous Genovese pesto and is distinguished by the use of fresh tomatoes and almonds. In some versions, for a more rustic touch, the pesto can be worked by hand with a mortar. Enjoy your meal!