Casarecce Siciliane with Pesto “alla Trapanese”

Casarecce Siciliane with Pesto “alla Trapanese”

The Italians have more than one type of pesto—because they know the way to our hearts.

Serving: 8 people


1 box casarecce siciliane

6 plum tomatoes peel and cubed, divided

6 tablespoons extra virgin olive oil, divided

1 cup basil leaves, packed, divided

Salt and black pepper to taste

¾ cup peeled almonds

1 garlic clove

½ cup Romano cheese, grated


1. Bring a large pot of water to a boil

2. In a small bowl, marinate ¼ tomatoes with 1 tablespoon of olive oil, 2 basil leaves julienned, salt and pepper; set aside

3. Process in a blender almonds, garlic, 5 tablespoons olive oil, salt, pepper and cheese

4. Add remaining tomatoes and basil to blender; process by pulsing until tomatoes and basil are chopped but not too smooth

5. Meanwhile, cook pasta according to package directions, drain reserving ½ cup of the cooking water.

6. Toss pasta with pesto and cooking liquid, top with marinated tomatoes before serving.