Pasta with Salsa Trapanese Recipe

Name: Pasta with Salsa Trapanese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tomatoes, cored; 2 tablespoons extra-virgin olive oil, plus more for brushing; 1 cup marcona almonds; 3 tablespoons capers, rinsed and drained; 2 garlic cloves, chopped; 2 dried red chiles, seeded and chopped; Kosher salt; Freshly ground pepper; 1 pound penne rigate or bucatini; 1/4 cup finely chopped mint; 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving

Servings: persons

1 pound tomatoes, cored
2 tablespoons extra-virgin olive oil, plus more for brushing
1 cup marcona almonds
3 tablespoons capers, rinsed and drained
2 garlic cloves, chopped
2 dried red chiles, seeded and chopped
Kosher salt
Freshly ground pepper
1 pound penne rigate or bucatini
1/4 cup finely chopped mint
1/4 cup freshly grated Pecorino Romano cheese, plus more for serving

1
Light a grill or preheat a grill pan.
2
Brush the tomatoes with olive oil and grill over high heat, turning occasionally, until charred all over, 8 to 10 minutes.
3
Transfer the tomatoes to a plate and let cool completely, then coarsely chop them.
4
In a medium skillet, toast the almonds over moderate heat, tossing, until golden, about 5 minutes.
5
Transfer the nuts to a food processor and let cool completely.
6
Add the capers, garlic and chiles and pulse until coarsely chopped.
7
Add the tomatoes and the 2 tablespoons of olive oil and pulse to form a coarse puree; season the tomato pesto with salt and pepper.
8
In a large saucepan of salted boiling water, cook the pasta until al dente.
9
Drain the pasta, reserving 1/2 cup of the cooking water.
10
In a large bowl, toss the pasta with the tomato pesto, mint, the 1/4 cup of grated cheese and the reserved cooking water; season with salt and pepper.
11
Transfer the pasta to bowls and serve, passing additional cheese at the table.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound tomatoes, cored, 2 tablespoons extra-virgin olive oil, plus more for brushing, 1 cup marcona almonds, 3 tablespoons capers, rinsed and drained, and more.

Yes, Pasta with Salsa Trapanese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pasta with Salsa Trapanese

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