Spaghetti al Pesto Trapanese with Cherry Tomatoes and Almonds

Why You’ll Love This Recipe

• Fresh, no-cook Sicilian-style pesto that bursts with sweet cherry tomatoes and basil.
• Toasted almonds add subtle richness and crunch without heaviness.
• Comes together in under 30 minutes—perfect for weeknights yet dinner-party elegant.
• Chunky texture and a fruity olive oil sheen that clings beautifully to spaghetti.

Grocery List

• Produce: Cherry tomatoes (12 oz), fresh basil (1 packed cup), garlic (2 small cloves)
• Dairy: Pecorino Romano (3 oz total; 2 oz for pesto + 1 oz for serving)
• Pantry: Spaghetti (12 oz), blanched almonds, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Pesto Trapanese

• 1/3 cup (50 g) blanched almonds
• 2 small garlic cloves
• 2 oz (56 g) Pecorino Romano, finely grated (about 2/3 cup loosely packed)
• 12 oz (340 g) ripe cherry tomatoes, stems removed
• 1 packed cup (25 g) fresh basil leaves
• 1/3 cup (80 ml) extra-virgin olive oil (fruity, not overly bitter)
• 3/4 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)
• Optional: 1/2 tsp red wine vinegar if tomatoes are very sweet (to balance)

Pasta

• 12 oz (340 g) spaghetti
• 4 quarts (3.8 L) water
• 2 tbsp kosher salt (for the boiling water)

To Finish

• 1–2 tsp extra-virgin olive oil
• 1 oz (28 g) Pecorino Romano, grated or shaved
• 1–2 tbsp chopped toasted almonds (from above)
• Small basil leaves for garnish

Step-by-Step Instructions

Step 1: Toast the almonds

Heat the oven to 350°F (175°C). Spread almonds on a small baking sheet and toast for 5–7 minutes until fragrant and lightly golden, shaking once. Alternatively, toast in a dry skillet over medium heat for 4–5 minutes, stirring often. Cool completely, then roughly chop (reserve a tablespoon for garnish).

Step 2: Boil the pasta

Bring 4 quarts (3.8 L) water to a rolling boil. Add 2 tablespoons kosher salt, then the spaghetti. Cook until al dente, about 9–10 minutes (or 1 minute less than package directions). Before draining, reserve 3/4 cup hot pasta water. Drain pasta well.

Step 3: Build the pesto base

In a food processor, combine the toasted almonds (except the reserved tablespoon), garlic, Pecorino, red pepper flakes if using, 3/4 teaspoon kosher salt, and black pepper. Pulse in short bursts until the mixture looks sandy with a few small almond bits—avoid turning it into paste.

Step 4: Add tomatoes and basil; keep it chunky

Add cherry tomatoes and basil to the processor. Pulse 6–10 times in short bursts until the tomatoes are broken down but still chunky—there should be visible pieces of tomato and flecks of basil. With the machine running for just a second or two, drizzle in the olive oil to form a loose, spoonable pesto. Taste; if your tomatoes are very sweet, stir in 1/2 teaspoon red wine vinegar for balance. Adjust salt and pepper as needed.

Step 5: Emulsify with pasta water and toss

Scrape the pesto into a large mixing bowl. Add 1/4 cup of the reserved hot pasta water and whisk to loosen and emulsify. Add the hot spaghetti and toss vigorously, adding more pasta water a tablespoon at a time until the sauce turns glossy and clings to every strand with a light sheen. Drizzle with 1–2 teaspoons olive oil for a fruity finish.

Step 6: Finish and serve

Twirl portions into warm bowls. Top with the reserved chopped almonds, extra Pecorino, and small basil leaves. Crack on a little black pepper and serve immediately while the pasta is hot and saucy.

Pro Tips

• Use very ripe, sweet cherry tomatoes. If they’re watery, halve and lightly salt them for 5 minutes, then drain before processing.
• Keep the pesto chunky—overprocessing turns it soupy. Pulse in short bursts and stop as soon as you see small tomato pieces and almond flecks.
• Hot pasta + a splash of starchy water = the glossy cling you want. Add water gradually while tossing.
• Choose a mild, fruity extra-virgin olive oil so it complements rather than overpowers the tomatoes and basil.
• Warm the serving bowls briefly (just with hot water) to keep the sauce from tightening on contact.

Variations

• Ricotta Salata Twist: Swap half of the Pecorino for ricotta salata for a slightly creamier, tangier finish.
• Mint & Almond: Replace 1/3 of the basil with fresh mint for a bright, aromatic lift.
• Gluten-Free: Use your favorite gluten-free spaghetti and reserve the cooking water as usual for emulsifying.

Storage & Make-Ahead

The pesto (without pasta) keeps 2 days in the refrigerator. Press plastic wrap directly onto the surface and add a thin film of olive oil to prevent browning. Freeze pesto in a small container or ice-cube tray for up to 1 month; thaw gently in the fridge and re-whisk with a splash of warm water and oil. Once tossed, the pasta is best immediately, but leftovers keep 1 day in an airtight container; loosen with a little warm water and olive oil before eating.

Nutrition (per serving)

Approximate: 600 calories; 35 g fat; 73 g carbohydrates; 7 g fiber; 23 g protein; 650 mg sodium. Values will vary based on brands and salt levels.