Penne with Pesto alla Trapanese

Penne with Pesto alla Trapanese

  • Prep: 15 min
  • Cook Time: 10 min
  • Total: 25 min
  • Serving: 4 Servings

Trapanese Pesto is just like classic pesto but with the addition of tomatoes. Use fresh, sweet and juicy tomatoes for this delicious Italian recipe.  


  • 3/4 pound penne rigate pasta
  • 4 medium Roma tomatoes, ripe and sweet
  • 8 large fresh basil leaves
  • 2 tablespoons unsalted roasted almonds
  • 1-1/2 large garlic cloves, crushed and peeled\1/4 teaspoon red pepper flakes
  • 1/4 teaspoon sea salt
  • 1/4 cup olive oil
  • 1/4 cup Parmigiano-Reggiano cheese, freshly grated


  1. Cook the pasta according to package directions until al dente, drain and place pasta into a serving bowl.
  2. Meanwhile, wash off the tomatoes and basil and dry with paper towels.
  3. Cut the tomatoes into chunks and place in a food processor along with the basil, almonds, garlic, red pepper and salt. Process the mixture until smooth, scraping down the sides with a rubber spatula.
  4. With the food processor on, pour the olive oil down the flute in a steady stream.
  5. Transfer the pesto to the bowl with the warm pasta and toss to coat pasta. Sprinkle with the Parmigiano-Reggiano and toss again to mix ingredients. Serve immediately.


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