Pesto alla Trapanese (peh-sto ah-lah trah-pah-NEH-zeh, Sicilian almond and tomato pesto) comes from the western coast of Sicily, where the almond groves run close to the sea. The story goes that Genoese sailors brought pesto to the island, and the Sicilians rebuilt it with what they had: almonds instead of pine nuts, fresh tomatoes in, and a rougher, sunnier character overall.
This is a raw sauce, made entirely in a mortar or a food processor. The tomatoes and almonds do not cook. You pound them together and toss them through hot pasta, and the heat of the pasta does the rest. It is one of the fastest pasta sauces that actually tastes like it took effort.
The right pasta for Trapanese is traditionally busiate, a Sicilian hand-rolled shape. Spaghetti works well and is what most home cooks reach for. Use what you have.
Set servings and units first. You can change them anytime.
Bring a large pot of well-salted water to a boil.
Toast the 2.8 oz of Gusta chopped almonds in a dry pan over medium heat, stirring frequently, until they turn a shade darker and smell nutty, about 4 minutes. Remove from heat and let cool for 2 minutes.
In a food processor, combine the cooled almonds, the tomatoes, basil, garlic, and 2 fl oz olive oil. Pulse 6 to 8 times: you want a rough, textured sauce, not a smooth paste. Season with salt.
Cook the 14 oz of Gusta spaghetti according to the package directions until al dente. Before draining, scoop out 3.5 fl oz of pasta cooking water.
Drain the pasta and transfer it immediately to a large bowl. Pour the pesto over the hot pasta and toss well, adding a splash of pasta water to loosen if needed. The heat of the pasta finishes the sauce.
Serve right away, with grated Parmigiano or Pecorino over the top if using.
You made Pesto alla Trapanese. Time to eat.
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Toasting the almonds before pounding them is not traditional but it deepens the flavor noticeably. Skip it if you are in a hurry and the dish will still work. For a more traditional texture, use a mortar and pestle: pound the garlic and almonds first to a rough paste, then add the tomatoes and basil in stages. The result is coarser than a food processor version, which is the point.
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