Steps

• Before starting, I must say this! The original recipe for this Sicilian first course involves the use of one clove of garlic per person, and that is precisely where the original name pasta cu’ l’agghia pistata (pasta with crushed garlic) comes from.

• I chose to propose a milder and lighter version, suitable for those who do not love a too intense flavor or find it difficult to digest due to gastritis issues (like me).

• In my kitchen, there is always room for both versions, the authentic Sicilian one and the more ‘soft’ one for all palates!” 💛🌿

• Another necessary clarification out of respect for an ancient traditional recipe is that to prepare an authentic Trapanese pasta, you need to use pestle and mortar.

• I tried, but my arm at some point shouted “enough” and in the end, I chose the blender, a shortcut for those who are always in a hurry!

• If you’ve been following me for a while, you know I’m Abruzzese, so I was able to shop in my homeland! I couldn’t buy Nubia garlic, Sicilian almonds or basil, nor Sicilian oil and tomatoes!

• However, as much as possible in respect of the original recipe, I wanted to share a specialty I had never tasted and that won me over!

• At this point, we can proceed with preparing the dish!

• Wash the cherry tomatoes, score them with a cross, and blanch them for 1 minute in boiling water. Drain them and remove the skin, it will make the pesto smoother.

• If you prefer, you can just wash the cherry tomatoes and cut them in half, without blanching them and without removing the skin (I like them both ways!).

• If you don’t have already peeled almonds, throw them in boiling water for a couple of minutes, cool them and remove the skin.

• Put the garlic and basil leaves in the mortar with a pinch of coarse salt. Crush with a circular motion until you get a fragrant paste.

• Add the peeled almonds and continue to crush until they become a grainy but creamy paste.

• Add the peeled and chopped cherry tomatoes. Crush them well with the pestle until you get a thick sauce.

• At this point, incorporate the grated pecorino and, gradually, the extra virgin olive oil, continuing to crush until you reach the desired consistency.

  

• 👉 The result will be a rustic pesto, more grainy and aromatic than the one made with a blender, but decidedly authentic and true to the Trapanese tradition.

• All that remains is to cook the pasta al dente, drain it in a bowl, and pour in the pesto. Mix and serve!

  

• 🍝✨ Did you like this Trapanese pesto pasta recipe?
  👉 Write me in the comments how you prepare it, if you follow the traditional version with lots of garlic 🧄 or if you prefer the milder one!
  📲 Share this recipe with those who love Sicilian cuisine and don’t forget to come back: every week you’ll find new easy, genuine, and must-try recipes 🍅🥗🍰

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• As I mentioned earlier, Trapanese pesto is prepared with a mortar, with patience and circular movements that release all the aromas of basil and garlic.

• I also offer you the quicker blender version, perfect for those who have little time in the kitchen, but if you want to taste the true essence of this recipe, I recommend trying it at least once with a mortar.

• In the mixer, combine cherry tomatoes, almonds, pecorino, basil, garlic (if desired), a pinch of salt and pepper. Add the extra virgin olive oil gradually and blend until you get a dense and fragrant cream.

  

• Bring plenty of salted water to a boil and cook the pasta al dente. Save some cooking water.

• Pour the drained pasta into a large bowl, add the Trapanese pesto, and, if necessary, a spoonful of cooking water to mix better.

• Plate immediately and complete with a sprinkle of pecorino and a few fresh basil leaves.

• Enjoy your meal and see you at the next recipe!