Pasta has always meant family in my house. Growing up in an Italian-American family, we always looked forward to Sundays when my mom would make her delicious Sunday gravy for us. The aroma of sauce simmering drifted through the house until everyone found their way to the kitchen. We still love our traditional Sunday gravy, but I'll never turn down a good pasta dish, especially one that connects me to Italy's rich culinary history!
This Sicilian tomato pesto, known in Italian as Pasta alla Trapanese, feels rustic and elegant at the same time—one of my favorite combinations. Unlike the green basil pesto everybody knows, this vibrant red pesto combines tomatoes, almonds, basil, capers, and olive oil into a fresh, chunky sauce that's also amazing on pasta and more. It's simple cooking at its best—the kind of food I love sharing with family and friends.
A quick note before we get started: I love the rustic texture of the crushed roasted tomatoes in this recipe. But if you'd like a smoother, more refined presentation, you can peel the tomatoes after roasting and before mixing them into the sauce.
What is the difference between pesto alla Trapanese and green pesto?
When most people hear “pesto,” they think of bright green basil pesto. Pasta alla Trapanese is an entirely different experience. Traditional Ligurian pesto, often called green pesto, relies on basil, pine nuts, garlic, olive oil, and Parmesan cheese. Pesto alla Trapanese, on the other hand, is a classic Sicilian tomato pesto that combines tomatoes, almonds, basil, garlic, and olive oil. The tomatoes become the star of the show, which makes this a perfect pesto recipe for tomato season. Both sauces belong to the pesto family, but tomato pesto usually has a looser texture and a sweeter, fresher, less intense flavor profile.
What is the difference between Sicilian tomato pesto (or pesto alla Trapanese) and pesto alla Siciliana?
"Pesto alla Siciliana" means pesto from Sicily. This is a common point of confusion because both sauces come from Sicily. Pesto alla Trapanese is a specific kind of Sicilian red pesto that originated in Trapani, a coastal city in western Sicily. It’s made with tomatoes, almonds, basil, garlic, and olive oil, just like in my recipe below.
Pesto alla Siciliana, on the other hand, is usually made with ricotta, tomatoes, basil, and sometimes other cheese. It’s definitely a creamier sauce. And like all the best recipes, depending on the region or cook, the ingredients can vary quite a bit. So, to summarize, pasta alla Trapanese is Sicilian, but not all Sicilian pesto is pasta alla Trapanese.
Can I use canned tomatoes if I don’t have any fresh tomatoes?
You can, but fresh tomatoes will always provide the brightest flavor. When tomatoes are in season, I recommend using fresh cocktail or Campari tomatoes. Roasting them will concentrate their sweetness and make this red pesto sauce very memorable.
If fresh tomatoes aren't available, high-quality canned whole tomatoes can work as a substitute. Drain them well and roast them according to the instructions below before adding them to your pesto mixture. Your tomato pesto will still be delicious, although the texture may be slightly softer than the traditional version. The good news is that the almonds and the other ingredients provide texture and flavor too. This Sicilian tomato pesto is satisfying all year round!
Which pasta shape works best with this sauce?
One of the joys of pasta alla Trapanese is that it’s versatile—it works great with a wide variety of pasta shapes. Personally, I love pappardelle because its wide ribbons hold onto a lot of the chunky tomato pesto sauce. Every bite captures little pieces of roasted tomato, almonds, herbs, and capers. It's hearty and satisfying without taking away from the sauce.
Some other excellent choices include busiate, a traditional Sicilian spiral pasta, as well as linguine, spaghetti, fusilli, rigatoni, or casarecce. Like many great pasta recipes, this one is forgiving and adaptable. Use what you have, and more importantly, what you enjoy!
Can I use this pesto as a dip, grill sauce, or spread if I have extra?
Yes, you can! Leftover pesto rosso, red pesto, or Sicilian tomato pesto is incredibly versatile. It’s great on crostini, stirred into mayonnaise for sandwiches, or served up as a pesto dip with vegetables and crackers. It's wonderful spooned over grilled chicken, shrimp, fish, or roasted vegetables.
If you want to use it as a finishing sauce, you can thin it with a little bit of olive oil. Then drizzle it over grilled meat, stir it into a warm rice or grain bowl, enjoy it with a slice of bread, or even try it on a fresh salad. Sometimes I make a double batch just so I have more to play with!
How long will this pesto last in the refrigerator?
Stored properly, this Sicilian tomato pesto will keep for three to four days. Transfer any leftover sauce to an airtight container and drizzle a thin layer of olive oil across the surface before refrigerating. This helps preserve freshness and prevents oxidation.
The flavors will continue to deepen in the refrigerator, making leftover red pesto sauce perfect for quick lunches, sandwiches, pasta salads, appetizers, and more. Just let it come up to room temperature before serving so the olive oil can loosen up and the flavors fully bloom. I hope you love this recipe as much as I do!
Extra bites: Pesto and More!
Looking for more Sicilian-inspired cooking? My pignolata recipe is a wonderful way to bring another beloved Sicilian tradition to your table.
If you enjoy the flavor of red pesto, don't miss my sun-dried tomato pesto recipe. It's another fantastic variation packed with Mediterranean flavor.
And if you're intrigued by the toasted breadcrumb topping in this recipe, be sure to try my bucatini with sardines recipe. Breadcrumbs have long been known in Sicily as the "poor man's cheese," and they're one of my favorite ways to add flavor and texture to pasta dishes.
Sicilian-style Pesto Pappardelle with Tomato, Almonds and Capers
This traditional Sicilian tomato pesto, also known as Pasta alla Trapanese, combines roasted tomatoes, almonds, basil, capers, and fresh herbs into a rustic red pesto sauce that's perfect for pasta. A delicious alternative to traditional green pesto!
Ingredients
Instructions
- Preheat the oven to 400 ℉ and line a baking tray with parchment.
- Using a fork, gently prick the tomatoes all over and place them on the prepared baking sheet along with the sliced garlic. Drizzle with 1 tablespoon of olive oil and toss lightly to coat. Roast for about 15 minutes or until the tomatoes are softened, blistered, and beginning to release their juices.
- Remove the baking sheet from the oven and set aside. Turn off the oven.
- Add the 2 whole garlic cloves, salt, pepper, red pepper flakes, anchovies and capers to a large mortar and pestle or a food processor. Pound or pulse until a rough paste forms.
- Next add the toasted almonds. Pound or pulse until they are broken into small, gravel-like bits. Take care not to turn them into smooth butter.
- Drizzle in the ⅓ cup of olive oil and pound or pulse a few times to incorporate. Add the herbs to the mixture. Work them in but do not overprocess. The mixture should be rustic and a little bit chunky in texture.
- In a large bowl combine the almond herb mixture and the tomatoes, along with their oil, garlic and juices. Crush the tomatoes into the mixture, stirring vigorously, until you form a thick, pulpy sauce. Set aside.
- In a small bowl, combine the orange zest with the breadcrumbs.
- Cook your pasta in heavily salted water until al dente. As you drain, reserve ¼ cup of pasta water.
- Put the pasta back into your pan over the lowest heat and add the tomato mixture. Toss it vigorously, adding pasta water a tablespoon at a time, as needed, to help the oil emulsify.
- Top the pasta with some of the breadcrumb mixture and garnish with the reserved basil leaves. Enjoy!
