This linguine with pesto alla Trapanese recipe, is a delicious alternative to the classic pasta with pesto alla Genovese.
Before you start reading this I want to warn you: this blog is at serious risk of becoming monothematic.
The reason: I cannot stop thinking of basil, garlic, olive oil, tomatoes and their amazing combinations.
I just made pesto alla Genovese a week ago, and today I was craving for other pesto. Yes sir, pesto again!
I must confess: summer food drives me nuts. Pesto alla Trapanese is a pesto version from Sicilia. It is a typical dish from Trapani, in the eastern coast of this island in the Mediterranean Sea, where Genovese ships and sailors, coming from the Middle and Far East, used to stop.
In Trapani, they substitute the traditional pignoli (pinenuts) for mandorla (almonds) and add another local product: ripe tomatoes! Our tomatoes began to ripen this week, while we were on vacation. So, just coming back home from a two-week journey that took us from Newport Beach to La Jolla Shores, I’m making this Sicilian pesto.
This is another no-cook sauce, like pesto alla Genovese, arugula pesto or salsa di noci, so good and so Sicilian that it’s recognized as Prodotti Agroalimentari Tradizionali Siciliani by the Italian Ministry of Agriculture. Isn’t it cool?
How to make pesto alla Trapanese
To make this recipe you will need some kitchen tools and ingredients easily found online using my Amazon Affiliate Program:
- Wooden cutting board
- Chef knife
- Food Processor
- Pasta pot
- Pasta server
- Pasta bowls
- Extra virgin olive oil
Linguine with Pesto alla Trapanese
- 1 package of linguine
- 2 cups of basil leaves
- 3 garlic cloves pressed with the blade of a knife
- ½ cup of sliced almonds
- 2 cups of tomatoes, ripe, peeled and diced
- ½ cup of extra virgin olive oil
- ¼ cup of grated Parmesan cheese
- Coarse sea salt optional
- Put the water for the pasta to boil.
- In a food processor, process the basil, almonds, garlic, tomatoes and cheese. While processing, add the olive oil and process until everything is combined, but kind of chunky.
- You may need to add some more olive oil and salt.
- In the meantime, cook the pasta and once it’s al dente, strain it, and let some fresh water run on top to stop cooking. Strain again.
- In a big bowl mix the pasta with the pesto. If the pasta looks dry, add some of the pasta water.
Hungry for more pasta recipes? Check this out:
- Anchovy and Zucchini Linguine
- Linguine alla Puttanesca
- Pasta aglio e olio
- Pasta all’amatriciana
- Pasta al filetto di pomodoro
- Pasta primavera with anchovy creme
- Penne all’arrabbiata
- Pumpkin Tagliatelle Alfredo