Italian·Main Course
Sicilian Tomato Pesto Pasta
Pasta alla Trapanese is a vibrant, refreshing Sicilian dish featuring a raw pesto made from sweet cherry tomatoes, blanched almonds, and a touch of fresh mint. Unlike traditional green pesto, this version is creamy, bright, and perfect for peak summer produce.
Prep
20m
Cook
10m
Total
30m
Serves
4
Method
- 01
Bring a couple cups of water to a boil, remove from heat, and add the almonds. Let sit for 3-4 minutes, then drain. Once cool enough to handle, slip the skins off the almonds and set aside.
Watch · 0:26
- 02
Place sliced garlic and a pinch of salt in a mortar and pestle. Smash into a very fine, smooth paste.
Watch · 2:07
- 03
In a blender, add the blanched almonds and grated cheese first. Pulse to grind them into a coarse meal. Add the mint, basil, garlic paste, olive oil, and cherry tomatoes. Pulse until the mixture begins to incorporate, then blend on high until it reaches your desired consistency (smooth or slightly coarse).
Watch · 2:30
- 04
Boil the pasta in a large pot of well-salted water until fully cooked to your liking. Note: do not undercook this pasta, as it will not continue cooking in the sauce.
Watch · 3:56
- 05
Using a spider or strainer, transfer the hot pasta directly into a large mixing bowl. Add about 1/3 cup of the starchy pasta cooking water and enough of the raw tomato pesto to heavily coat the noodles. Toss thoroughly until creamy and evenly distributed.
Watch · 4:48
- 06
Finish with an extra sprinkle of Pecorino Romano, a few chopped blanched almonds for crunch, and a sprig of fresh basil before serving.
Watch · 6:03
From Chef John
“You are after all the Maximilian of cooking like a Sicilian.”
“Fresh mint which for this dish is the secret ingredient that everybody knows.”
“I use a strainer or a spider as we call it in the business since it looks like a spiderweb.”