F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Pasta with Salsa Trapanese
© Christina Holmes

Pasta with Salsa Trapanese

  • TOTAL TIME: 45 MIN
  • SERVINGS: 6
  • FAST
  • VEGETARIAN

Justin Smillie makes his Trapanese sauce (a tomato-nut pesto) with mint and buttery, fried Spanish marcona almonds. “I’m a sucker for marconas,” he says. He loves the toasty flavor they lend to the pasta sauce.

  1. 1 pound tomatoes, cored
  2. 2 tablespoons extra-virgin olive oil, plus more for brushing
  3. 1 cup marcona almonds
  4. 3 tablespoons capers, rinsed and drained
  5. 2 garlic cloves, chopped
  6. 2 dried red chiles, seeded and chopped
  7. Kosher salt
  8. Freshly ground pepper
  9. 1 pound penne rigate or bucatini
  10. 1/4 cup finely chopped mint
  11. 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving
  1. Light a grill or preheat a grill pan. Brush the tomatoes with olive oil and grill over high heat, turning occasionally, until charred all over, 8 to 10 minutes. Transfer the tomatoes to a plate and let cool completely, then coarsely chop them.
  2. In a medium skillet, toast the almonds over moderate heat, tossing, until golden, about 5 minutes. Transfer the nuts to a food processor and let cool completely. Add the capers, garlic and chiles and pulse until coarsely chopped. 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.
  3. In a large saucepan of salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
  4. 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. Transfer the pasta to bowls and serve, passing additional cheese at the table.
Make Ahead The tomato pesto can be refrigerated for up to 4 hours. Bring to room temperature before proceeding.

Suggested Pairing

Lively, medium-bodied Italian red.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.