Oh my goodness—this Pasta Alla Trapanese is SOOO good! I have been excited to share it with you! My friend Jen introduced me to Pasta Alla Trapenese when she served it a luncheon at her house. She had told me about it when we were talking about our favorite vegetarian meals so I was thrilled when she brought it to the table. It was just a wonderful as she said it was! It is packed with flavor and SO delicious. In fact, now that I look at these pictures, I can see I was a bit stingy with the sauce. She loaded it on. I wanted to make sure I had enough for another meal. I love that this dish comes together fast (thanks to the food processor), is vegetarian, and tastes incredible! You could, of course add grilled chicken or pork tenderloin or steak. I love a quick and easy dinner that tastes like you are serving take out from a fancy Italian place!
How are you enjoying your Spring? It is so beautiful here in Tennessee with all the fresh leaves and blossoms. I love it! I am headed to Utah in about a week for BYU Women’s Conference and to hang out with my sisters and brother. Are any of you going? I am so excited!
Well, I hope you all have a wonderful week!
xoxoxox
Other Pasta Recipes We Love:
Creamy Pasta with Sauasage
Pasta Alla Trapanese
Description
Pasta Alla Trapanese is a unique, vegetarian incredibly flavorful pasta dish that will have your family and friends coming back for more.
Ingredients
- 1/3 cup slivered almonds
- 12 ounces cherry tomatoes (about 2 1/2 cups) or 6-8 roma tomatoes quartered
- 1/2 cup fresh basil leaves
- 1 clove garlic, minced (about 1 teaspoon)
- 2 or 3 pepperoncini peppers, chopped (peppers in vinegar) about 2 Tablespoons
- 1 teaspoon of salt
- 1 pinch of red pepper flakes (optional–I like 1/4–1/2 teaspoon)
- 1/3 cup extra virgin olive oil
- 1 lb pasta (I like spaghetti or fettuccini)
- 1/2 cup fresh parmesan cheese, grated plus more for garnish on top
- Freshly ground black pepper
Instructions
Note: If you don’t have a food processor, a blender will work. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.
- Toast almonds in small skillet over medium heat, stirring frequently, until golden and fragrant, 3 to 5 minutes.
- In a food processor, process cooled almonds and salt until almonds are pulverized. Next add tomatoes, basil, garlic, pepperoncini peppers, salt and red pepper flakes and process until smooth, about 1 minute. Scrape down the sides of bowl with rubber spatula. With machine running slowly drizzle in oil, taking about 30 seconds to do it.
- Meanwhile, bring 4 quarts of water to boil. Add pasta and 1 Tablespoon of salt. Cook until al dente. Reserve about 1/2 cup of cooking water, drain the rest and transfer pasta back to cooking pot.
- Add pesto and 1/2 cup parmesan to cooked pasta, adjusting consistency with reserved pasta water.
Looks delicious! I’m going to women’s conference for the first time and I’m so excited! Girls trip! And I get to be on the hospitality team in one of the buildings on Friday.
Looks delicious! I’m going to women’s conference for the first time and I’m so excited! Girls trip! And I get to be on the hospitality team in one of the buildings on Friday.
Sounds fabulous!! Trying this soon! Thank you 🙂
Sounds fabulous!! Trying this soon! Thank you 🙂