Tomato Pesto Pasta- A Quick & Flavorful Sicilian Recipe

Tomato Pesto Pasta, also known as Pasta alla Trapanese, is a vibrant and flavorful dish that hails from the coastal Sicilian city of Trapani. Unlike the classic Genovese pesto made with basil and pine nuts, this Sicilian version highlights fresh tomatoes and almonds—bringing a sun-soaked twist to a traditional favorite.

This quick and easy tomato pesto sauce comes together with minimal effort. All you need is a handful of simple ingredients and just a bit of stovetop cooking—mainly to toast the almonds (unless you’re using pre-roasted) and to boil your pasta. It’s the kind of recipe that feels gourmet but is totally weeknight-friendly—and everything can be found at your local grocery store.

I actually picked up all the ingredients for this Tomato Pesto Pasta during a quick trip to Trader Joe’s, which made it even easier!

Ingredients for Tomato Pesto Pasta

• 1 pound ripe tomatoes – sweet varieties like Campari, cherry, or Sun Golds work best
• 1 large handful fresh Italian basil leaves
• 5 garlic cloves, peeled
• 1 cup almonds – lightly toasted or use store-bought roasted almonds
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon kosher salt, or to taste
• A pinch of red pepper flakes (optional, for a little heat)
• 1 lb spaghetti (or your favorite pasta shape

For an optional vegetarian topping: Finish with freshly grated Pecorino Romano or Parmigiano Reggiano

“Pesto” is a sauce traditionally made by grinding fresh ingredients into a paste using a mortar and pestle. While this classic method creates a rustic texture, modern tools like a Vitamix or food processor make the process faster and easier.

In this tomato pesto pasta recipe, I use a Vitamix to blend the sauce. Once your ingredients are ready and your pasta water is boiling, you’ll have a flavorful plate of pasta in no time!

How to Make Tomato Pesto Pasta

 Step 1: Make the Tomato Pesto Sauce

To a Vitamix or food processor, add the following ingredients:

• Fresh tomatoes
• Italian basil leaves
• Garlic cloves
• Lightly toasted or roasted almonds
• Extra virgin olive oil
• Kosher salt 

Blend until the mixture becomes a slightly creamy, pink-toned sauce. You’ll still see a bit of texture from the almonds — that’s exactly what you want. Don’t over-blend; you’re aiming for a textured pesto, not a perfectly smooth purée. This mirrors the rustic consistency you’d get using a traditional mortar and pestle.

Step 2: Cook the Pasta

1. Bring a large pot of water to a boil and cook 1 lb of pasta (spaghetti or your favorite shape) according to package directions.
2. Before draining, reserve about 1/2 cup of the pasta water to help loosen the sauce later, if needed.
3. Drain the pasta and return it to the pot or a serving bowl.
   
   
   

Step 3: Combine and Serve

• Add the tomato pesto sauce to the hot pasta and mix well.
• If the sauce is too thick, stir in a little of the reserved pasta water until it reaches your desired consistency.
• Use as much or as little sauce as you like — this depends on your pasta shape and personal taste.

 Tip: I usually use all of the sauce when making 1 lb of spaghetti, but I often use less for shorter shapes like penne or fusilli.

This tomato pesto pasta is one of those recipes you’ll come back to again and again—simple, satisfying, and full of fresh flavor. I hope you’ll give it a try!

Storage & Serving Tips

• Leftover sauce can be stored in an airtight container in the refrigerator for up to 1 week.
• It’s also delicious as a spread for sandwiches or wraps, especially with grilled vegetables.

Related Recipes

• Arugula Pesto Pasta: A peppery, vibrant alternative made with fresh arugula and lemon
• Pasta with Broccoli Rabe and Potato: A hearty, rustic classic made with tender potatoes and bitter greens from southern Italy.

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