Pasta alla Trapanese (Sicilian Red Pesto Pasta)
Pasta alla Trapanese (Sicilian Red Pesto Pasta)
Red Pesto sauce is a Sicilian variation of the traditional basil pesto, but using cherry tomatoes, almonds, and pecorino romano instead of pine nuts and parmesan. This sauce is raw and doesn’t get cooked other than being lightly heated from the hot pasta; giving it a fresh taste. Using a curly shaped pasta works best for catching the sauce.
Equipment
- food processor
Ingredients
- 1/2 cup peeled almonds
- ^ garlic cloves
- 1 tsp salt
- 1 cup pecorino romano grated; plus more for serving
- 1 cup basil leaves
- 1/2 cup olive oil
- 1 lb cherry tomatoes
- 1 lb fusilli, gemelli, or any curly-shaped pasta cooked
Instructions
- Place the almonds and salt in the foods processor and chop as fine as possible. Add in the cheese and pulse.
- Add in the rest of the ingredients and purée. Place the pesto a large saucepan.
- Cook the pasta al dente; saving 1 cup of pasta water. Strain.
- Add the cooked pasta to the red pesto. Add in the pasta water and stir.
- Top with more pecorino romano.
