The port city of Trapani, located on the far western edge of Sicily, is known for its tomato-based pesto. Unlike Ligurian pesto, made with pine nuts, Sicilian pesto utilizes almonds, one of the island’s many delicacies. Busiate pasta, a Trapanese speciality, is often paired with this pesto, but it can be hard to find, so we have called for gemelli or casarecce pasta as possible substitutions. The tomatoes in Trapanese pesto add a welcome tanginess and juiciness that make this dish irresistible. Double the ingredients to serve 4.
Pesto alla Trapanese with Pasta and Tomatoes
Ingredients
- 1 lb cherry or grape tomatoes, divided
- 4 oz busiate, gemelli, or casarecce pasta
- 3 garlic cloves, peeled
- ½ cup packed basil leaves
- ¼ cup toasted blanched almonds, Sicilian if possible
- 2 oz grated pecorino cheese
- 2 tbsp extra virgin olive oil
Directions
1) Place half the cherry tomatoes in a Suvie pan, drizzle with 1 tsp olive oil, and sprinkle with kosher salt. Insert pan into the bottom zone of Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 20 minutes
Top Zone: None
2) Place pasta in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Pasta, 2 cups, 10 minutes
2) While the tomatoes cook, combine garlic, basil, and almonds in the bowl of a food processor. Pulse 12 times, scraping down the sides with a spatula halfway through.
3) Add the reserved, raw tomatoes and pecorino cheese, pulsing to incorporate, about 10 times.
4) With the motor running, slowly add the olive oil in a steady stream. Process until smooth, about 1 minute. Season to taste with salt and set aside at room temperature in a large bowl.
5) After the cook, remove the pasta from Suvie and transfer to the bowl with the pesto, stirring to incorporate.
6) Remove tomatoes from Suvie. Divide pasta between plates, top with tomatoes, and garnish with extra pecorino.
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 560, Total Fat 29g, Total Carbohydrates 57g, Total Sodium 3020mg, Total Protein 17g
