Home » Pasta with pesto alla trapanese

Pasta with pesto alla trapanese

by Ada Parisi
5 min read

Not only Italian and not only Basil! Do you know the recipe for pesto Trapanese? Is’ a pesto made in Sicily made with almonds (Avola, I recommend), garlic, extra virgin olive oil (better if a Dop Valli trapanesi or del Belice), fresh tomato, Basil, salt and pepper. No more. Easy and yummy, is a seasoning everything in raw which must strictly be prepared for mortar and not with the Blender, because the almonds and garlic should be chopped releasing essential oils but remain crunchy, don't become a mush. You can find the video recipe with the correct procedure to prepare the Pesto alla trapanese on my You Tube Channel to which you can subscribe. If you want, You can try a tasty variant using Sun-dried tomatoes instead of fresh ones, so the pesto will be tastier, obviously more salty, but less cool. The dough with which traditionally goes this sauce are the busiati trapanesi, the macaroni to the fret: Here I made with the bucatini, excellent alternative. Don't forget a generous sprinkling of pecorino siciliano PDO. You can serve immediately or serve it cold, as long as the pasta is cooked al dente. I am sure that impresses with its simplicity and goodness. Is, always pesto theme ready in 5 minutes, try also the aromatic wild fennel pesto, what raw cabbage with almonds and pine nuts, to rocket, hazelnuts and caciocavallo, the Raw chard pesto, walnuts and pecorino, the delicate asparagus and almonds, the Red Sicilian pesto, with ricotta and dried tomatoes and to fresh anchovies, pistachio and citrus.


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


360 grams of busiati Trapani or bucatini

10 Piccadilly tomatoes

60 grams of almonds of Avola, already peeled

2 cloves of garlic

extra virgin olive oil, to taste

salt and pepper, to taste

15 basil leaves

grated pecorino Dop, to taste


For the pasta al pesto Trapanese, coarsely chop garlic and almonds at the knife, then put them in a mortar and crush them, until they are finely chopped (but not in cream). Combine the oil and a little salt and set aside. Then put in a mortar the Basil and pound it, always with a little salt and a drizzle of oil.

Peel tomatoes, deprive them of the seeds and water of vegetation and finely chop them to the knife, then put them in a bowl. Add to tomatoes on mixture of garlic and almonds and basil and emulsify with as much oil as needed to mix everything. Salt and pepper and let stand for at least an hour in the refrigerator.

Boil the pasta in salted water and drain it al dente, storing some of the cooking water. Stir the pasta with pesto Trapanese, fire off, joining some of the cooking water if necessary. Serve the dish after dusting it with Sicilian Pdo pecorino cheese and garnished with a little basil and a few toasted almonds if you like. The pasta al pesto Trapanese is good both hot and cold. Bon appétit!

MATCHING: We suggest to match this recipe a Conegliano Valdobbiadene Docg "Of Casel" extra dry, produced by the company Adams, in Corbeltaldo of Vidor (Treviso). An elegant prosecco aromas of peaches and apples, vegetal notes, taste nice and cool, capable of dampening the prevailing flavor of garlic, Thanks to a sustained residual sugar.

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Andrea July 3, 2016 - 23:36

But if one does not have the almonds just diAvola and pecorino siciliano PDO right, It's worth too do so?

Ada Parisi July 3, 2016 - 23:49

Strictly you, I obviously point out the recipe with the original Sicilian products but use pecorino romano and normal blanched almonds!

Augustine November 17, 2015 - 17:55

Good evening Ada. Why such a dish of our land so good match, For example, an excellent “SAPHIR” Domina Miccina Sicilian, too, Of course!?

Ada Parisi November 17, 2015 - 18:20

Hello Augustine, I didn't know the winery that you mentioned and I went to see the product you are talking about. She stirred a little’ doubts that Saphir is reporting on the label the name ' prosecco ', because this product may only be used by companies of Veneto and Friuli Venezia Giulia. I do not know that by regulating the Igt Sicilian lands include a typology prosecco, but that sparkling wine. As for the pairing in particular, pesto alla trapanese doesn't sit well with a sparkling wine and sweet as the Saphir, best to stay in Sicily, and also in the cellar Dominates Miccina, a cricket or a Catarratto, Fermi, savoury biscuits and minerals. A greeting, ADA

Augustine November 17, 2015 - 19:40

You're right on Prosecco. The brand “Prosecco” is for the exclusive use of the producers from Veneto and Friuli, How many in Sicily will want to produce this wine, they should call it “Glera” thing that, I think it's not just me to think, could be a limit in the marketing. Few people associate “Glera” at “Prosecco” and this limitation does not make us sure understand what potential will have in the Sicilian market this wine. At this point, What I hadn't noticed, I can't understand why the Lords of Dominamiccina have written on the tickets of “Saphir” . Dear greetings.

Ada Parisi November 17, 2015 - 20:42

I agree with you on the absolute ignorance about the fact that prosecco is produced from grape variety glera and lack of perception of identity between the two, and then on the boundary in the marketing. And I also think that the label on the Saphir is due to lack of knowledge of the specification, not anything else… See you soon, ADA

Aurora June 25, 2014 - 09:22

I've just arrived at your blog I love Sicily and its perfumes your recipes are ultra promising. The bucatini al pesto trapanese them tonight Hello Aurora

Sicilians creative in the kitchen June 25, 2014 - 10:20

Hello Aurora, Welcome to my blog! We hope that the promises are maintained! Let me know how it goes with the bucatini, It's a simple dish but I think extremely representative of the Sicilian cuisine: simple and tasty, with a few simple ingredients and vegetarians! Expect the outcome! Hello, ADA

Silvia May 5, 2014 - 16:09

I love the pesto…Classic and alla trapanese…you know Ada that I always have with Sun-dried tomatoes…now I try with the piccadilly!!!

Sicilians creative in the kitchen May 5, 2014 - 16:11

Hello Silvia! With Sun-dried tomatoes is a great Variant, the most tasty of course and flavorful and I prepare myself so in winter. In summer, however, it would be a shame not to use fresh tomatoes! Let me know how you like this way, I hope you win! ADA

Maurizia Recipes dl Pozzo Bianco May 5, 2014 - 15:39

ADA how beautiful! Your dishes….. always a spectacle!

Sicilians creative in the kitchen May 5, 2014 - 16:09

Hi Maurizia, but you're too kind… in this case the raw, truly excellent! A hug, ADA

Hedwig May 5, 2014 - 14:30

Ate it from Sicilian friends in Messina but here it's hard hard to find those good raw materials… but don't give up. Good week.

Sicilians creative in the kitchen May 5, 2014 - 14:46

And don't give up! A hug. ADA

Enrica May 5, 2014 - 10:02

A pesto that I love and yours is just invitantissimo and makes you hungry, good week Ada.

Sicilians creative in the kitchen May 5, 2014 - 12:06

Hi Enrica! I knew you knew him because you're a foodie… pesto alla trapanese suffers from a certain subjection than the Ligurian pesto, But even if they are different is no less good! A hug and good week to you! ADA


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