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Heat a dry, medium skillet over medium heat. Transfer to a plate to cool. A bold sauce incorporating the flavors of Sicily like raisins, anchovies, and capers coat the long strands of spaghetti in this easy weeknight dinner.
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Blend together the almonds, cheese, most of the basil and all of the olive oil in a food processor until they form a chunky paste. Drain pasta, then stir through pesto and tomatoes. Pesto alla Trapanese is a Sicilian pesto combining almonds, cherry tomatoes, basil, garlic and olive oil. This pesto is the perfect pairing for busiate pasta just like they serve in Trapani!
There are all kinds of pesto sauces in Italy, but this particular one is inspired by Sicilian tomato pesto - also known as "Pesto alla Trapanese". What makes it different from Pesto Alla Genovese is that it uses almonds as opposed to pine nuts, and gets finished with fresh tomatoes, which are bountiful in the south. It has different colors and the flavors immediately take us to the south of Italy - all thanks to the tomatoes, the stars of the recipe along with almonds and ricotta, which make it even creamier so it can envelop the pasta. Add a generous pinch or two of salt and the pasta; cook according to the package directions. This is the BEST pasta recipe I have ever tried.
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