Try this Pasta Alla Trapanese recipe, or contribute your own.
- freshly ground black pepper
- 1/2 cup fresh basil leaves
- 1/3 cup extra virgin olive oil
- 1 teaspoon of salt
- 1/3 cup slivered almonds
- 12 ounces cherry tomatoes (about 2 1/2 cups) or 6-8 roma tom
- 1 clove garlic minced (about 1 teaspoon)
- 2 or 3 pepperoncini peppers chopped (peppers in vinegar) about 2 tablespoons
- 1 pinch of red pepper flakes (optional--i like 1/4-1
- 1 lb pasta (i like spaghetti or fettuccini)
- 1/2 cup fresh parmesan cheese grated plus more for garnish on top
- Carbohydrate 10.5631262570697 g
- Cholesterol 44 mg
- Fat 66.6404375442345 g
- Fiber 4.80076244038944 g
- Protein 27.5657437570223 g
- Saturated Fat 14.7548765051582 g
- Serving Size 1 1 recipe (953g)
- Sodium 5417.4715000016 mg
- Sugar 5.76236381668022 g
- Trans Fat 2.82108350164016 g
- Calories 732 calories
Step-by-step
- Toast almonds in a small skillet over medium heat, stirring frequently, until golden and fragrant (3-5 minutes).
- In a food processor, process cooled almonds and salt until pulverized.
- Add tomatoes, basil, garlic, pepperoncini peppers, salt, and red pepper flakes; process until smooth (about 1 minute). Scrape down the sides of the bowl.
- With the food processor running slowly, drizzle in the oil (about 30 seconds).
- Bring 4 quarts of water to a boil. Add pasta and 1 tablespoon of salt.
- Cook until al dente. Reserve about ½ cup of cooking water; drain the rest and return the pasta to the pot.
- Add pesto and ½ cup of parmesan cheese to the cooked pasta, adjusting consistency with the reserved pasta water.
My Simple Weeknight Pasta Alla Trapanese
As a busy working mom, finding time to cook a delicious and satisfying meal can sometimes feel like a Herculean task. But this Pasta Alla Trapanese recipe has become my go-to weeknight dinner. It's surprisingly quick, incredibly flavorful, and requires minimal cleanup – a triple win in my book! The vibrant colors alone make it feel like a special occasion, even if it's just a Tuesday. And the best part? It's adaptable. I’ve experimented with different pasta shapes – spaghetti, fettuccine, even linguine all work beautifully. I’ve also played with the vegetables, adding a handful of sun-dried tomatoes or a pinch of different herbs depending on what's fresh at the farmer's market.
The beauty of this dish lies in its simplicity. The pesto is remarkably easy to make, requiring only a handful of ingredients readily available in most supermarkets. The slightly sweet and savory almonds add a wonderful crunch and depth of flavor that elevates this dish beyond the ordinary. The slightly spicy kick from the pepperoncini peppers provides a welcome contrast to the creamy pesto and the rich, nutty almonds. The entire process, from start to finish, takes around 30 minutes, perfect for a busy weeknight schedule. It’s the kind of recipe that allows me to nourish my family with a delicious, homemade meal without spending hours in the kitchen. I often double the recipe, so there are leftovers for lunch the next day, which is another huge plus! The kids absolutely love it too – which is always a bonus.
The vibrant green of the basil pesto, the bright red of the tomatoes, and the golden brown of the toasted almonds create a dish that's as pleasing to the eye as it is to the palate. This isn't just a meal; it's a little slice of Italian sunshine on my dinner table, a reminder that even amidst the chaos of daily life, there's always time for a delicious and nourishing meal that brings the family together. It’s become a cherished family favorite, a comforting and delicious constant in our often hectic lives. I highly recommend giving this recipe a try; you might just find your new favorite weeknight dinner too!
Ingredients I love to use:
- High-quality olive oil: This makes a world of difference in the final flavor of the pesto.
- Fresh basil: The taste of fresh basil is unparalleled. Avoid using dried basil if at all possible.
- Good parmesan cheese: A grating of high-quality parmesan is a must for that final touch of cheesy goodness.
- Cherry or Roma tomatoes: Both are delicious, choose what you prefer or have on hand.
- Slivered almonds: The almonds add such a wonderful texture and flavor – don’t skip them!
Tips for success:
- Toast your almonds until golden brown for maximum flavor.
- Don't over-process your pesto, it should be relatively chunky.
- Save some pasta water to adjust the consistency of your sauce.
- Garnish with extra parmesan cheese and fresh basil for an extra touch of elegance.
- Feel free to customize the pesto to your taste by adding other ingredients, such as sun-dried tomatoes, pine nuts, or a different type of cheese.
This Pasta Alla Trapanese recipe is more than just a meal; it's a testament to the power of simple, fresh ingredients and a little bit of love. Enjoy!
