Description

This vibrant Sicilian-inspired pasta combines ripe tomatoes, fresh basil, and toasted almonds for a creamy, sun-soaked twist on classic pesto. Quick and easy, it’s the perfect weeknight meal that’s bursting with flavor!

Ingredients

Scale

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)

Instructions

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, not a perfectly smooth purée.

Step 2: Cook the Pasta

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

Notes

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.

Cook Time: less than 30 minutes
Cuisine: Italian

Keywords: tomato pesto pasta, pasta alla trapanese, pesto, plant-based pasta