Recipe Details
Pesto alla Trapanese (Pasta With Tomatoes, Almonds and Mint)
Published June 25, 2025
Recipe Overview
Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
For the pesto and pasta:
1 pound plum tomatoes (ripe, preferably with deep color; see Note)
⅓ cup blanched, slivered almonds (toasted)
2 garlic cloves, peeled (about 4–5g)
1½ cups packed mint leaves, coarsely chopped (fresh, organic preferred)
Kosher salt (e.g., Diamond Crystal) and freshly ground black pepper
⅓ cup extra-virgin olive oil (plus extra for storage, if desired)
1 pound busiate (or fusilli lunghi, spaghetti; ridged pasta like busiate holds pesto well)
¼ cup grated pecorino romano (aged sheep’s milk cheese, freshly grated)
Note on Tomatoes
Plum tomatoes (or San Marzano) are ideal for their meaty flesh and low seed content, yielding a smooth pesto. For texture variation, if you skip peeling/blanching, seed the tomatoes (use a spoon or clean fingers to remove seeds); however, this creates a chunkier, seedier pesto.
Detailed Preparation Steps
Step 1: Prep Tomatoes and Water
Pot Setup: Use a large (6–8 quart) covered pot; fill with 4–5 quarts water, salt lightly, and bring to a boil over high heat.
Tomato Prep: Core tomatoes (cut out the hard stem end with a paring knife). On the bottom of each tomato, cut a shallow 1–2mm deep “X” (2–3cm across) to help the skin peel during blanching.
Step 2: Toast Almonds
In a small dry skillet (non-stick preferred), toast almonds over medium heat for 3–4 minutes, stirring frequently with a wooden spoon. Watch for golden-brown edges; avoid burning.
Transfer to a plate to cool completely (this stabilizes flavor and texture).
Step 3: Blanch Tomatoes
Add prepared tomatoes to boiling water. Reduce heat slightly to maintain a gentle boil; cook 1–2 minutes until skins curl at the “X.”
Use a slotted spoon to transfer tomatoes to a colander. Rinse under cold water for 30 seconds to stop cooking; drain thoroughly.
Step 4: Peel and Seed Tomatoes
Once cool, gently pull the loosened skin off (start at the “X”). Discard skin and seeds (or save seeds for sauces if desired).
Cut tomatoes in half and scoop out seeds (plum tomatoes have a small seed cavity; for firmer tomatoes, use clean fingers to dig out seeds).
Chop tomato flesh into ½-inch pieces.
Step 5: Make Pesto
In a food processor, pulse toasted almonds and garlic 5–6 times until coarsely ground.
Add mint, chopped tomatoes, 1¼ tsp salt, and ¼ tsp black pepper. Pulse 8–10 times (stoppering occasionally to scrape sides) until mint is chopped but not puréed (aim for a coarse texture).
Transfer to a bowl; stir in olive oil (start with ¼ cup, adjust to desired consistency). Taste and season with additional salt/pepper if needed.
Step 6: Cook Pasta and Serve
Reheat Water: Return the pot (with pasta water) to high heat and boil again.
Cook Pasta: Add 1 tbsp salt per quart water (e.g., 2 tbsp for 6 quarts). Cook busiate/fusilli/spaghetti al dente (per package directions, typically 8–10 minutes).
Toss: Drain pasta, reserving ½ cup pasta water. Add pasta to pesto; toss over low heat. Add 1–2 tbsp pasta water if too thick.
Finish: Sprinkle with pecorino and additional mint leaves for garnish.
Notes & Variations
Chef’s Tips
Storage: Pesto keeps in an airtight container (narrow to minimize air) with a thin olive oil layer in the fridge for up to 4 days. Freeze excess in ice cube trays for quick use.
Tomato Substitute: For non-seasonal use, substitute high-quality canned plum tomatoes (drained, no added salt) for fresh.
Community Variations
Sun-Dried Twist: Swap fresh tomatoes for sun-dried tomatoes (soaked, drained, chopped) for intense flavor.
Garden-Mint & Almonds: For cheaper pesto, replace basil/pine nuts with garden mint and almonds (reduce cost by 30%).
Spice Up: Add a finely chopped shallot, 1–2 Thai chillies, or a pinch of red pepper flakes for heat.
Texture Adjustment: For chunkier pesto, skip blanching/peeling; seed tomatoes and chop roughly.
Enjoy this vibrant, summer-forward pesto—its minty brightness and nutty depth shine in every bite!