Pasta alla Trapanese: Authentic Sicilian Fresh Tomato, Almond, and Basil Pasta for a Light and Flavorful Mediterranean Meal
Pasta alla Trapanese is a classic Sicilian pasta recipe featuring a fresh, uncooked sauce made from ripe tomatoes, almonds, basil, garlic, Pecorino Romano cheese, and extra virgin olive oil. The sauce is blended until creamy yet slightly textured, then tossed with hot pasta to create a vibrant, flavorful meal. Ready in just 30 minutes, this vegetarian dish is healthy, refreshing, and perfect for warm-weather dining or quick weeknight dinners. Its combination of sweet tomatoes, nutty almonds, aromatic basil, and savory cheese creates an authentic Italian experience in every bite.
Ingredients
For the Sauce
- 2 cups ripe cherry tomatoes or Roma tomatoes, chopped
- ½ cup blanched almonds
- 2 garlic cloves
- ½ cup fresh basil leaves
- ½ cup grated Pecorino Romano cheese
- ⅓ cup extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
For the Pasta
- 12 ounces busiate, spaghetti, linguine, or casarecce pasta
- Salted water for boiling
For Garnish
- Extra grated Pecorino Romano cheese
- Fresh basil leaves
- Toasted chopped almonds
- Drizzle of extra virgin olive oil
Instructions
- Bring a large pot of salted water to a rolling boil.
- Cook the pasta according to the package instructions until al dente.
- While the pasta cooks, place the tomatoes, almonds, garlic, basil, Pecorino Romano cheese, olive oil, salt, pepper, and optional red pepper flakes into a food processor.
- Pulse until the mixture becomes creamy but still retains a little texture. Avoid over-processing.
- Reserve about ½ cup of the pasta cooking water.
- Drain the pasta and immediately transfer it to a large serving bowl.
- Add the fresh Trapanese sauce and toss well.
- Gradually add a little reserved pasta water until the sauce lightly coats the pasta.
- Taste and adjust the seasoning with additional salt or pepper if needed.
- Serve immediately with extra Pecorino Romano cheese, basil, toasted almonds, and a drizzle of olive oil.
Notes
- Use the ripest tomatoes for the sweetest flavor.
- Fresh basil is essential for authentic taste.
- Blanched almonds create a smoother sauce.
- Extra virgin olive oil provides the best flavor.
- Do not over-blend the sauce.
- Reserve pasta water before draining.
- Pecorino Romano adds traditional salty richness.
- Serve immediately for the freshest flavor.