Meet pesto alla Tranapense–the sun-kissed cousin of classic Genovese pesto and one of Sicily’s best-kept culinary secrets! This raw tomato and almond pesto pairs peak-season cherry tomatoes with basil and mint, extra virgin olive oil, and nutty Parmigiano Reggiano to create a sauce that’s equal parts bright, creamy, and aromatic.
It’s an easy weeknight pasta sauce that’s ready in minutes–though side note, it’s also fantastic on pan-seared salmon, spooned over grilled chicken, or mopped up with crusty bread–and almost has me believing I’m dining al fresco in Italy. Sigh. A girl can dream.
Why You’ll Love This Easy Tomato Pesto
- Tastes like summer: While I love a traditional green pesto (I make this walnut and basil pesto almost weekly during summer!), this recipe is a celebration of summer tomatoes that tastes like a July afternoon by the sea.
- Comes together quickly: It’s a no-cook pasta sauce that comes together in just 5 minutes. Pasta is optional, I love it scooped up as a dip too!
- Versatile: Spoon it over grilled shrimp, tuck it under chicken cutlets, or use it as a base for a crispy burrata pizza. Last week I swirled it into this creamy chicken pesto pasta. Yum.
Tips For Best Success:
- Choose ripe tomatoes. If they aren’t bursting with juice, add ½ tsp red-wine vinegar for brightness.
- Toast the almonds for 3-4 minutes in a dry pan to deepen their nuttiness before blending.
- For a looser sauce (perfect for bruschetta), blend in the full ⅓ cup of extra virgin olive oil; for a thicker pasta-clinging pesto, stop when it looks like salsa.
- Always add cheese by hand, not in the processor, to avoid a gummy sauce.
Step-by-Step Directions
Restaurant-Worthy Pasta At Home
After years of working in NYC restaurants, here are the biggest takeaways to creating restaurant-worthy pasta dishes from the comfort of home:
- Start with assertively salted water so the pasta itself is well-seasoned, then drain it 1–2 minutes early and finish cooking directly in the skillet with the sauce.
- Ladling in small splashes of starchy pasta water helps the sauce emulsify and cling—think glossy, not soupy.
- Off the heat, fold in a knob of butter or a drizzle of top-quality olive oil plus freshly grated Parmigiano for extra body and shine, and always plate immediately so the texture stays perfect.
P.S. The pro move is to make a double batch! Here are a few of my fav recipes perfect for using up leftover pesto!
Serving Suggestions
Pair with a juicy peach-and-burrata salad for the ultimate summer menu, then finish with a warm mixed berry fruit crisp topped with gelato for dessert.
And ok, fine, I’d obviously request a cold glass of rosé for sipping on the side. Dream summer meal!
Best Pasta Shape
Through recipe testing I’ve found that twisted or ridged shapes of pasta (like casarecce, fusilli, or mafaldine) help to catch the pesto in every bite. But of course you can use any pasta you have on hand, even spaghetti.
To make nut-free, substitute the almonds with toasted sunflower seeds, which add a similar crunch.
With its sweet-savory balance, gentle heat, and silky texture, pesto alla Trapanese proves that great pasta sauce doesn’t need to simmer for hours — just a quick whirl of summer’s brightest ingredients. Make this today, then add to your favorite pasta, sandwiches, grilled meats, and veggies! I know you’re going to love it.
If you give this summer tomato pesto a try, be sure to let us know what you think by leaving a review and rating below. (Spoiler: you’re going to *love*!)
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Pesto alla Trapanese (Fresh Summer Tomato Pesto)
Video
Ingredients
For the Pesto
- 2 cups (1 pint) cherry tomatoes
- ⅓ cup (50g) slivered almonds, unsalted, toasted
- 1 garlic clove, peeled and smashed
- Pinch of crushed red pepper flakes
- 1 cup packed fresh basil leaves
- ½ cup packed fresh mint
- ½ tsp kosher salt
- ⅓-½ cup extra virgin olive oil
- ⅓ cup Parmigiano Reggiano or Pecorino Romano, grated
For the Pasta
- 1 lb dried pasta, such as strozzapreti, cavatelli, or rotini (something that holds onto the sauce!)
- 8 oz ball of fresh mozzarella, room temperature
- High-quality extra virgin olive oil
- Flaky sea salt
- Freshly ground black pepper
- Fresh basil leaves
Instructions
- Make the tomato pesto. Place 2 cups cherry tomatoes, ⅓ cup slivered almonds, 1 garlic clove, and a pinch of crushed red pepper flakes in a food processor, then pulse about 10-15x. Add 1 cup basil, ½ cup mint, and ½ tsp kosher salt, then pulse a few more times, until the herbs are finely chopped. With the motor running, slowly stream in ⅓ cup extra virgin olive oil until the mixture is creamy, but still a bit loose. You can add the remaining olive oil to make a thinner sauce if you like.
- Stir in the cheese. Transfer the sauce to a bowl, then stir in ⅓ cup of freshly grated Parmigiano Reggiano. Taste and adjust seasoning.
- Cook the pasta. Bring a large pot of salted water to a rapid boil. Add 1 lb of pasta, then cook according to package directions until al dente. Before draining, reserve about ½ cup of the pasta water.
- Combine with pesto. Place the pesto in a large skillet with deep sides set over medium heat. When the sauce is warm, add the drained pasta along with most of the reserved cooking water. Toss thoroughly until the pasta is evenly coated. Transfer to a large platter or individual bowls.
- Finish, then serve! Top each bowl with a bit of hand-ripped fresh mozzarella cheese. Garnish with a drizzle of extra virgin olive oil, a pinch of flaky sea salt, freshly ground black pepper, and a few small basil leaves. Enjoy!
Notes
- Nutrition facts assume 8 servings.
- Pesto can be blended up to 3 days ahead; store in an airtight container with a thin layer of olive oil on top to prevent oxidation.
- Once you add pasta, the full dish keeps well for a few days in the fridge. If needed, refresh with a splash of warm water and a drizzle of olive oil before serving.
- Freeze pesto (without cheese) in ice-cube trays for up to 2 months. Thaw, then stir in Parmigiano Reggiano.
Nutrition
Photography by: Megan McKeehan
Absolutely delicious! The perfect recipe to use the basil and mint in my garden and it was so easy, which is needed for these busy weeknights.
It’s totally my newest obsession this year! Looks fantastic, Erika! Cheers, Ari
Love this recipe! It’s super tasty and was so easy to make. Loved the touch of the torn fresh mozzarella too. Will definitely make this again.
I could eat this pesto every day! So glad you enjoyed. Thanks, Marie! Cheers, Ari