Cold pasta with Trapanese pesto is a typical dish of Sicilian tradition, particularly from the Trapani area. This tasty and simple preparation is perfect for all summer months thanks to its freshness and intense flavors. The dish finds its roots in the meeting between maritime influences and the rich agricultural traditions of Sicily.
The Trapanese pesto stands out from other pesto variations for its use of Mediterranean ingredients, such as fresh tomatoes and almonds, which give it a characteristic sweet flavor and a slightly grainy texture. Unlike the more famous Genoese pesto, where basil is the main ingredient, the Trapanese version combines ripe tomatoes with basil, garlic, and pecorino, enhanced by high-quality Sicilian olive oil. The almonds, often toasted, give the pesto a more rustic and crunchy texture.
Cold pasta with Trapanese pesto is ideal for being prepared in advance and enjoyed during the day. The taste of the pesto, with its sweetness and the slightly pungent aftertaste given by the garlic and pecorino, envelops the pasta creating a perfect balance of Mediterranean flavors and fragrances. Served cold, the pasta allows the pesto to express all its aromatic notes even more intensely, while the freshness of the tomato makes the dish extremely refreshing and light.
This recipe is also very versatile: it can be enriched with ingredients such as olives, capers, tuna, or grilled vegetables, making it a different and tasty option for lunches and dinners. Below are some more pasta recipes.

Difficulty: Very Easy
Cost: Very Low Cost
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All Seasons

Ingredients for Cold Pasta with Trapanese Pesto

11 oz orecchiette (or even better trofie)
9 oz tomatoes (ripe)
15 leaves basil
1 oz Sicilian pecorino (grated)
2.5 oz blanched almonds
1 clove red garlic
to taste extra virgin olive oil
to taste salt
to taste black pepper
1 tomato (diced)

Tools for Cold Pasta with Trapanese Pesto

1 Knife
1 Mixer
1 Pot
1 Bowl

Steps

To prepare cold pasta with Trapanese pesto, start by cooking the pasta in plenty of salted water and in the meantime prepare the pesto. Chop the tomatoes coarsely.
Transfer them to a mixer,
add the basil leaves,
the blanched almonds and
blend everything intermittently.
Now, pour a drizzle of extra virgin olive oil,
season with salt and pepper,
add the grated pecorino and finally
add a clove of garlic.
Then, continue blending until you get a thick and hearty pesto.
Drain the pasta al dente and let it cool.
Add the Trapanese pesto to the bowl with the pasta and mix.
Add the diced tomato,
some basil leaves torn by hand and
mix again. The dish is ready to be served and enjoyed.