Pesto alla Trapanese
In the past couple years I’ve grown to love the island of Sicily. I keep returning to the area near Trapani where my friends Peppe and Anca are renovating an ancient Greek castle called Castello Inici. Over the hills and valleys of the castle they grow olives and grapes for making olive oil and wine. The first lunch I had at the castle was pesto all Trapanese made by Peppe.
Anca, the only English speaker at the table, explained that it was the most famous Sicilian pasta dish, and the sauce was simply a pesto of cherry tomatoes, Sicilian almonds, basil, garlic, cheese, and olive oil. The uncooked pesto was stirred into the warm pasta to reveal one of the most delicious dishes I’ve ever eaten. At home I make pesto alla Trapanese as often as I can because it brings back such fond memories of my days at the castle. The pesto sauce is quick and easy to make, and since cherry tomatoes can be sourced year-round at the market you can make this any time of year. Just make sure you use really good extra virgin olive oil, preferably the Sicilian oil you can purchase from me!
Ingredients
Serves 4-6
2 tablespoons sea salt
¾ pound spiral pasta (busiate is preferred)
16 cherry tomatoes
½ cup whole almonds
¾ cup basil leaves
1 clove garlic, coarsely chopped
¾ cup extra virgin olive oil
½ cup Pecorino cheese, grated
Process
In a 4-quart pan, add water to fill half the pan. Add salt and bring to a boil. Stir in pasta and cook until al dente (nearly soft). The time varies according to the type and brand of pasta you are using. Meanwhile, while the pasta is cooking, in a food processor blend the tomatoes, almonds, basil, garlic, olive oil, and cheese until it becomes a course sauce. Season with more salt. Drain pasta and stir in the sauce. Serve with extra cheese, if desired.
