Pasta alla Pesto Trapanese Recipe

This Pasta alla Pesto Trapanese recipe coats tender pasta in a fresh Sicilian-style pesto made with cherry tomatoes, basil, garlic, nuts, extra-virgin olive oil, and Pecorino Romano. Featured on Cook the Books: Celebrity Edition Season 3, this quick recipe prepared by host Shahir Massoud delivers vibrant Italian flavour.

The Inspiration

Pesto Trapanese is a traditional sauce associated with Trapani, a coastal city in western Sicily. While many people immediately associate pesto with the green basil sauce of Genoa, Sicily has its own distinctive version that combines fresh tomatoes with basil, garlic, nuts, olive oil, and cheese.

This Pasta alla Pesto Trapanese recipe comes directly from Your Pasta Sucks and is featured on Cook the Books: Celebrity Edition Season 3 with host Shahir Massoud. The recipe reflects the cookbook’s relaxed, practical approach to pasta while celebrating the fresh ingredients and bold flavours associated with Sicilian cooking.

Busiate is a classic choice for Pesto Trapanese because its long, twisted shape captures the coarse sauce in its curves. Gemelli and fusilli are excellent alternatives because their spirals serve a similar purpose. Whichever shape is selected, cooking the pasta until al dente gives the finished dish a satisfying texture.

Ingredients

Generous ¼ cup pine nuts or blanched almonds
1 medium garlic clove
¼ cup packed basil leaves
¾ cup cherry tomatoes, halved
½ tsp kosher salt, plus a handful for the pasta water
2 tbsp extra-virgin olive oil
¼ cup finely grated (on a box grater) Pecorino Romano, plus more for serving
8 oz dried busiate, gemelli or fusilli pasta
½ lemon, if your tomatoes aren’t great

Method

Bring a large pot of water to a boil
Meanwhile, in a food processor, combine the pine nuts and garlic, pulse a few times to get things going, then add the basil, tomatoes, ½ tsp of the salt, and 1 tbsp of the olive oil. Pulse to combine all the ingredients, then, with the food processor running, pour in the remaining 1 tbsp olive oil in a steady stream and process to a coarse paste. Transfer to a bowl and fold in the Pecorino Romano.
When the water comes to a boil, add a handful of salt and then the pasta. Cook, stirring occasionally, until the pasta is al dente, about as long as the package instructions tell you, but the only way to tell for sure is to taste it yourself.
Scoop out about 1 cup of the magical pasta water and set aside. With a colander, drain the pasta, then transfer into a large pan. Add the pesto and ¼ cup of the pasta water, then toss really well to coat the pasta. Gradually add pasta water by the tablespoon if the sauce is looking too thick. Squeeze in lemon juice.
Serve in bowls with a sprinkle of Pecorino Romano.

Serving Suggestions

Pasta alla Pesto Trapanese is best served immediately after the warm pasta has been tossed with the fresh pesto. Present it in shallow pasta bowls and finish each portion with Pecorino Romano. A few small basil leaves can be placed on top for a fresh, colourful presentation.

The recipe works well as a light vegetarian main course for lunch or dinner. Pair it with a simple arugula salad, mixed greens, or a tomato and cucumber salad dressed with extra-virgin olive oil and lemon. The fresh vegetables and acidity complement the richness of the nuts and cheese.

For a more substantial Italian-inspired meal, serve the pasta with grilled vegetables, roasted zucchini, sautéed greens, or a platter of marinated vegetables. Warm focaccia, ciabatta, or crusty Italian bread can be offered alongside the pasta to complete the meal.

Final Thoughts

This Pasta alla Pesto Trapanese recipe celebrates the freshness and simplicity of Sicilian cooking. Juicy cherry tomatoes, fragrant basil, garlic, pine nuts or almonds, extra-virgin olive oil, and Pecorino Romano create a bold sauce without requiring any additional stovetop cooking.

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