Trofie Pasta with Trapanese Almond-Tomato Pesto

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A signature dish from the Sicilian port city of Trapani, this bright pesto swaps Genovese pine nuts for toasted almonds and folds in ripe summer tomatoes for a sweet, savory sauce that clings beautifully to the twisted trofie shape. Serve with a glass of chilled Grillo or Catarratto for an authentic taste of western Sicily.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 26 gFat
• 4 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 4 gSugar
• 15 gProtein
• 520 mgSodium
• 430 mgPotassium
• 140 mgCalcium
• 3 mgIron
• 14 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Trapanese Pesto

• 1/2 cup blanched almonds, lightly toasted and cooled
• 1 cup ripe cherry tomatoes (about 200 g), halved
• 1 1/2 cups fresh basil leaves, packed
• 1/4 cup fresh mint leaves, packed
• 3 medium garlic cloves, peeled
• 1/2 cup extra-virgin olive oil, plus more if needed
• 1/3 cup finely grated Pecorino Sardo or Parmesan
• 1 teaspoon flaky sea salt, plus more to taste
• Freshly ground black pepper, to taste

For the Pasta

• 400 g (about 14 oz) trofie pasta
• 2 tablespoons coarse sea salt for the cooking water
• 1 lemon, zested, for finishing

Directions

1. Bring a large pot of generously salted water to a rolling boil while you prepare the pesto. The water should taste like the sea – this is the only seasoning the pasta itself will get.
2. Add the halved cherry tomatoes, toasted almonds, basil, mint, garlic, and 1 teaspoon of flaky sea salt to a food processor. Pulse 6 to 8 times until the mixture is coarsely chopped but not puréed, scraping down the sides as needed.
3. With the motor running, slowly stream in the 1/2 cup of olive oil until the pesto comes together into a thick, spoonable paste. Fold in the grated cheese by hand and season with black pepper. Taste and adjust salt; set aside at room temperature.
4. Drop the trofie into the boiling water and cook according to package directions, usually 12 to 14 minutes, until al dente. Trofie has a dense texture, so taste rather than rely solely on the clock. Reserve 1 cup of the starchy pasta water before draining.
5. In a wide serving bowl, loosen the pesto with 3 to 4 tablespoons of the warm pasta water, stirring until it becomes a glossy, pourable sauce. Add the drained trofie and toss gently but thoroughly for about 30 seconds so every twist is coated.
6. Finish with the lemon zest, an extra drizzle of olive oil, and a final crack of pepper. Serve immediately in warmed bowls with additional Pecorino passed at the table.

Cook’s Notes

• Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, shaking often – they go from golden to burnt in seconds and deeply browned nuts will make the pesto bitter.
• In winter when tomatoes lack flavor, substitute 1 cup of drained canned San Marzano tomatoes (gently squeezed of excess liquid) for the cherry tomatoes and add a pinch of sugar to balance acidity.
• Always reserve more pasta water than you think you need; the starch is essential for emulsifying the pesto into a silky sauce that clings to the pasta rather than pooling at the bottom of the bowl.
• For the most vibrant green color and freshest flavor, add the basil last and pulse minimally – over-processing oxidizes the leaves and dulls both color and aroma.
• Trofie is traditionally made with a soft wheat flour and water dough, so it tolerates a vigorous toss better than delicate long pastas; do not be afraid to really work the pesto into every fold.

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