Pesto alla Trapanese
(Pesto alla Siciliana)
This Sicilian cousin to the popular pesto alla Genovese is prepared with fresh basil, almonds, garlic, olive oil, ripe tomatoes, and salt to taste. Traditionally, this pesto is prepared in a mortar, producing a chunky sauce with contrasting red and green colors.
Pesto alla Trapanese is most often paired with a home-made Sicilian pasta variety known as busiate, although it can be paired with other types of pasta such as spaghetti, linguine, or penne.
Serve with
Spaghetti
In its most basic form, this popular type of pasta consists of durum flour and water. The word spaghetti means a small string, and this long, string-shaped pasta was originally ... Read more
Busiate
Busiate or busiati is an Italian pasta variety originating from Trapani in Western Sicily. The pasta is made from durum wheat flour and water (eggs are ... Read more
Penne
Penne is a type of pasta made from durum-wheat flour and water in its most basic form. It is characterized by its oblique cut and can come in smooth or ridged version,... Read more
Linguine
The name of this flat, thin Italian pasta variety translates literally as “little tongues”. It is also known as trenette or bavette in Italy. Linguine is made ... Read more
WHERE TO EAT The best Pesto alla Trapanese in the world (according to food experts)
