Pasta a la Trapenese

I'm excited to share my version of pasta alla Trapanese, featuring Sicily's amazing tomato pesto. I love the green Genovese-style pesto, but when super-sweet tomatoes are in season, I really believe this is the best pesto.

Simplicity and ease are at the center this recipes, plus it is nourishing, accessible and cost-effective, not to mention incredibly delicious!

Pasta a la Trapenese

Serves 4

Prep time: 15 minutes

Cooking time: 20 minutes

Ingredients Dry bought pasta of your choice such as linguine, rigatoni, casarecce or orecchiette

Basil leaves, to serve (optional)

3 tbsp toasted almond flakes (optional)

Pesto trapanese

70g blanched almonds

2 garlic cloves

80g freshly grated parmigiano

150g fresh ricotta

4–5 semi-dried tomatoes

500g truss tomatoes, roughly chopped

1 large bunch of basil, stalks trimmed

Salt flakes and freshly ground black pepper

Method

1. ### To make the pesto trapanese, place the almonds, garlic and parmigiano in a food processor and whiz until it resembles sand. Add the remaining ingredients and process for 30 seconds or until combined but not perfectly smooth – a little texture is welcome here. Taste and adjust the seasoning if necessary. Spoon the pesto into a large serving bowl.

2. ### Bring a large saucepan of salted water to the boil. Drop in the pasta and cook as per the packet. Once done, use a slotted spoon to lift the pasta straight into the serving bowl, dragging along a little of the pasta cooking water, and mix thoroughly with the pesto.

3. ### Serve as is, or top with some basil leaves and toasted almond flakes if you like.