Pasta alla Trapanese - Sicilian Tomato Pesto Sauce - Food Wishes

[@DonPandemoniac]

Watching layers of ingredients gradually getting blended is pretty mesmerizing.

[@towelie1059]

I agree, that was satisfying.

[@muhammadyunussayed5506]

Tw

[@karenb2782]

I made this recipe this evening since I already had all of the ingredients. It is absolutely delicious.

[@patrickcannady2066]

Can confirm

[@matthewvaldez6046]

I'm going to make it this afternoon. Any notes you'd like to pass on? Thanks in advance!@@patrickcannady2066

[@christzimpilis-kv3hy]

Hope you are doing well Chef,i ve been watching you for a the better part of the last decade and you are one of the reasons i fell in love with cooking.

[@lmeade7401]

Likewise!

[@Htfsik]

Chef John was a life saver during the pandemic. His recipes greatly expanded my children’s palate.

[@GiuseppePipia]

As someone who grew up eating pesto alla trapanese, I can tell you that your version is very similar to what we use to eat here in Sicily. Perhaps less almonds and basil (at least in my family we put very little into it), since the main protagonist is the fresh tomato, along with garlic and olive oil (lots of it). But still pretty good!

[@canisinumbra]

Don’t know where you ate it but not in Trapani. This is wrong. Pesto alla trapanese is a close relative to pesto alla genovese. The original colour is a brownish-orange tone because it’s the Sicilian take on the Ligurian original. There is almonds instead of pine nuts, solely Pecorino instead of Parmigiano and Pecorino Fiore Sardo with the addition of fresh tomatoes. Skinned and de-cored without the water. Basil is still a main ingredient Mortar and pestle is a must.

[@nikip9161]

​@@canisinumbraTry to wean yourself from video games before it's too late 🤯

[@canisinumbra]

@@nikip9161 Nope.

[@WadeWilson_]

0:24 I was really expecting Chef John to say "this pesto is the besto"

[@williamaitken7533]

I made this last night and it was excellent! I was actually picking my cherry tomatoes yesterday anyways, so this was a perfect use of them. It was great! Super fantastic sauce, highly recommend it.

[@TheDingledong4lyfe]

Good timing Chef John. Every Friday in August my uncle likes to cook beautiful orange pasta sauces. I bet he'll love this one.

[@user-ku1hn3kg6i]

Pesto = besto was a missed opportunity though yeah x

[@kian3527]

That’s oddly specific but I can dig it

[@metislamestiza3708]

i have home grown everything here *well except the almonds* i am SO making this and feel my mouth watering already. thanks Chef John!

[@federicodalia6572]

A variant we do in the off season is by using sundried tomatoes

[@kittywetzel92]

Since I'm not a fan of green pesto, I think this would be a fantastic alternative for me! Definitely want to try this! Thank you, Chef John!

[@NarutoSSj6]

This looks amazing! I love the use of almonds instead if pine nuts

[@weatheranddarkness]

definitely cheaper! Last pine nuts I bought were mega pricey

[@faithsrvtrip8768]

Bucatini Fusilli! I was wondering what kind of pasta you were using! That is beautiful and nice and fat and round along with being spiral! Looks like a really easy recipe Chef John! Happy cooking everyone!

[@towelie1059]

That sauce would also be AMAZING on pizza!

[@leinades1]

I was craving a fresh tomato sauce pasta dish today. Guess my prayers were just answered

[@patrickcannady2066]

And how

[@leinades1]

@@patrickcannady2066 did... did you not see... the video? Wtf

[@clintwurm1802]

Man I have my Rusted Garden Tinny Tims which you must look up and grow in your garden. Mine are fabulous and make this dish special!

[@puro52]

iv been to trapani. the mountain town of Erice is well worth the trip

[@jeanniebrooks]

I have that exact pasta in my “pasta library” right now. I’ve been waiting for the perfect dish to make with it. I think this is it. Looks really tasty!

[@SamBrickell]

"pasta library" is one of those terms which I had never heard of before, but which perfectly matches. 😇

[@TheAciddragon069]

the fact that Chef John missed "this Pesto is the Besto" makes me a little sad

[@rhettdownen6873]

😂I thought the same thing. But in true Chef John fashion, he left room for us to think we are half as clever as he.

[@heatherjones6647]

YSAC has patented this! Lol

[@AbdiKadan]

I Came to the comment for this.

[@Crunchygranola77]

First thing I thought when I watch the video. I had to rewind, I thought for sure he’d say “besto”

[@sweaterrpoorlyknit]

@chef John get back here and answer for your crimes lol jk we love you and your recipes💖💖

[@estherdelevie6886]

Tried the pesto tonight, as we have tons of tomatos. My husband was more than delighted, just added some piment d espelette.🙏🏼 chef

[@lesliecas2695]

Looks like Chef John and Michelle got new glass dishes for ingredients.

[@TexDrinkwater]

Looking forward to spending some time in Trapani Province in a few months. Sicily has probably the best food I've ever eaten, and I always enjoy our time there.

[@cristinabock1310]

This is such a great pesto that more people need to know about. Thank you!

[@aerialsdaddy]

Can we please get a chef john cook book? I know everything is on blog post but would be so fun to have a mini biography and a lost of his top 25 personal favorites etc. I would spend 50 to 100 dollars and go anywhere for a book signing. I have been a fan for years, and will till the end.

[@sinemmuhtaroglu7585]

I just made this wonderful pasta dish and all I can say is OMG . Thank you Chef John 😋😋😋

[@timetonic]

Hey Chef I love food, so thank you very much! As someone trying to consider what’s truly missing in my life I meditated upon cheeseburgers and pizza, being the soul of most things, and upon the subject arises this idea that within every great kitchen - at some point - a gauntlet will be thrown down, and at such a time one must rise to the occasion to perform what will be the EVENT FOR THE AGES… This is just a tribute! Challenge: 1. Cheeseburger Ramen 2. Pizza Ramen My Recipe: *CB Ramen Step1 - Make a cheeseburger, add noodles *Pizza Ramen Step 1 - Make a pizza, add noodles May your culinary skills thrive

[@NMC21887]

Hey Chef John. This looks great! Would you please consider showing how you make a peperonata sauce?

[@geoffkeller5337]

Excellent video and technique. I sincerely hope you make the trip to Sicily sooner rather than later. You definitely deserve it.

[@TheHarryb]

I am giving just not enough comment, sorry for that. I enjoy your recipes so much, and am almost everyone watching, and learning! Just want to thank you for that.

[@williamacummings]

You forgot the obligatory shake of cayenne 😢. Spice is life.

[@patrickcannady2066]

Made this tonight with fusili from a good Italian brand, plus herbs from my balcony garden. It was outstanding

[@ettorenamias]

I imagine that the almonds do a lot of heavy lifting of thickening this beautiful sugo.

[@itsjohndell]

A restaurant near me made this with thin grilled chicken and grilled asparagus. Perfect dish.

[@GregCurtin45]

This will be a great fall, mid week recipe. Definitely adding some protein like Italian sausage and a salad. ...probably some fermented grape juice as well! Thank you Chef John.

[@lawrencetaylor4101]

I found a bottle but it seems to be a little out of date. Oh well, waste not, want not.

[@adamyoung480]

@@lawrencetaylor4101Out of date vino?

[@canisinumbra]

It’s a summer dish because of tomatoes

[@trishblakely3476]

This is such a great dish! The recipe I use calls for 1/3 cup slivered almonds, toasted. Works like a charm and I’ve never blanched a single almond in my life. 😂 Edit: I love the addition of mint, will definitely try it next time.

[@catherinewiedman-smirnov5146]

When do we get a Chef John Garden tour??

[@lacedreason]

I just tried tomato pesto for the first time, it was so good, you make it look so easy, cant wait to try this

[@davidcarbone3385]

nice looking prep bowls for mise en place

[@sungjin2204]

made this for my family tonight, delicious!!! added more garlic bc we love that garlicy taste, but man was it good :) thanks Chef John!

[@Petryman]

Where's the obligatory shake of Cayenne?

[@catherinegray1367]

😂😂😂

[@rbettsx]

Maybe CJ is afraid of the Italian onslaught...

[@lindainparis7349]

​@@rbettsxYep. This dish IS Sicilian...

[@danilincks5809]

Oh my goodness I have a ton of basil and mint in my garden 🎉🎉🎉 thanks for this recipe!!!

[@josephchamberlain9129]

Always a pleasant presentation. Thx

[@gp94403]

Looks simple and delicious. I thought for sure the recipe would include either tuna or anchovy since both figure in the Trapani economy.

[@lindainparis7349]

I agree and could see this served with grilled tuna steaks…

[@Dzaal17]

I was really hoping for "This pesto is the best-o" 🤣 Looks great!

[@mariateresazapiain9604]

Thank you Chef John❤

[@radwaawad9013]

Just made it. Absolutely delicious

[@Soupy_loopy]

Yup, I need some of this

[@tahameron9155]

Hi, I didn't have access to Pecorino Romano cheese so I used Grana Padano cheese instead, since it is not as strong as Parmigiano Reggiano. It worked great in my opinion. Thanks for the recipe :)

[@canisinumbra]

Pecorino is a lot stronger though

[@JimJWalker]

It just so happens that my Everglade tomatoes are booming here in Florida. My Basil is as well. I have almonds in the pantry.... can't wait!!!

[@hungabunabunga3645]

Have you ever thought about making a cooking book? I would definitely be the first to buy it

[@onedelish]

yummy

[@McCulleyJr]

Interesting pesto which I didn't know about, thanks for sharing.

[@coolcanoechic]

Now that you are a regular gardener, it’s nice that you understand our dilemma when it comes to too much veggies.

[@xiaotuzi.fnb1]

Magnificent 😍❤EXCELLENTRecipe👍🏻🌶

[@stacyrynd7110]

I want to make a double batch. Counter marinade shrimp for 15 minutes, grill and put on top of the pasta along with the small and adorable sprig of basil. If there’s any leftover sounds perfect on a grilled cheese.

[@bones549]

Dang I'm hungry now. Ya had me at hello

[@ThePastaFazool]

just made this. Boomshakalaka!

[@billnye6291]

Is there a substitute for the almonds? My wife is alergic to most nuts.

[@egodreas]

Pesto is most traditionally made with pine nuts, which are technically seeds and not actually nuts. I believe that some people with nut allergy can eat them just fine, while others cannot. Perhaps you know if they will work for your wife?

[@trippstreehouse]

killer pasta shape.

[@sayididit2930]

If you shake the blanched almonds in a closed container, will the peels fall off?

[@miseentrope]

Likely...but the skins will probably get all banged and broken, making it more of a pain to remove when you try rinsing the almonds after shaking. Try it, though.

[@scottboettcher1344]

Have some Pecorino that needs to be used soon, and the Sat Farmer's Market opens in 16 hours; thanks Chef John! :D

[@LiamMazeika]

Chef John, I'd love to make this for my girlfriend, but unfortunately, she's allergic to almonds. What nut would you recommend I substitute?

[@patrickcannady2066]

That is a Godalmighty dish of pasta 🍝

[@kyrakytana]

Looks delicious. I will definetly try this soon, since I have a ton of cherry tomatoes in the garden and don't know what to do with them.

[@caroldaniels6109]

A million Italians are clutching their hearts and pearls at "or any pasta" because if you aren't willing to die on the hill of the specific past you use, you aren't cooking Italian. 😂

[@BarnabyPerrinAldous]

0:25 the best pesto = the besto

[@tgarretteatonart]

Looks great and I cant wait to try it... Would walnuts work instead of almonds?

[@madwilliamflint]

My God that looks lovely.

[@aaronbailey23]

My ninja blender didn’t do a good job of breaking down the almonds. Had to transfer to the food processor and it finished the job. Just something to consider before making this. With that being said, this recipe was delicious!

[@georgecostas535]

Came out perfect. Interesting flavors but next time I'll leave out the salt completely because there's plenty in the cheese. Can make it anytime here in Cambodia because there are always good tomatoes all year long.

[@dannyho6786]

that looks F----ing insane !

[@ludwigziffer6895]

You can actually shock those almonds in cold water once you've blanched them. Makes it even quicker since you won't have to wait for them to cool down.

[@vitollock575]

i added a calabrian chili and some real dark crumbled breakfast sausage and it was awesome.

[@coryd2668]

Easy peasy!

[@mikastinykitchen]

Oh, you know that's gonna be good!

[@lancelotdufrane]

Perfect!

[@etherdog]

Our tomatoes are coming in like gangbusters, but we've had 3" of rain in the last week so we're trying to manage the harvest and sauce-making to maximize flavor which is a delicate balance.

[@ewtam24]

Yummy!

[@MDRstudi0s]

Dang chef John! That recipe looked amazing! Definitely the best one in a while (they are all excellent but Italiano food is my weakness) I know people use almonds but my family uses walnuts when pine nuts aren’t available. Questions. Did you blanch the almonds for a flavor purpose or just to get the skins off? And how come you didn't toast the nuts? Are pine nuts just hard to get for you? Cant wait to try this recipe, almond pesto, thats interesting :)

[@MDRstudi0s]

Nvm chef. Did research, those Sicilians make it with almonds traditionally. My family came to america from Genoa. You should do a pasta alla norma dish, those farmer market tomaters looked amazing for it.

[@rmTheWalrus]

It’s almost midnight where I am, and I had a huge dinner after which I was very, very full… but darn if I’m not hungry again…..

[@paulbegansky5650]

Would love it!! Still no carbs.

[@will53e]

I got hissed at....literally hissed....by a woman in a bar in Sicily. I was conducting myself as a gentleman. An exuberant American, but a gentleman nonetheless. The food and hospitality otherwise were outstanding.

[@vickiivins3288]

Chef John Please showcase some other uses for this sauce. 😊

[@glittermytimbers]

We have dozens of Roma tomatoes in the garden, can I use all Roma?

[@lisahodges8299]

Is it possible to make it with roast garlic? I am not keen on the scent of raw garlic. Birdy

[@rbettsx]

Roast sounds really interesting.. but if you're lazy, you could blanch it along with the almonds? . (I've found I have to cut the garlic in Italian Genovese recipes a lot to get a balanced result.. I think UK supermarket garlic is a lot harsher than whatever they use in Genoa.)

[@lisahodges8299]

I agree, perhaps the climate in the UK makes a difference to the way that it grows?birdy

[@lindainparis7349]

If you can find it and afford it, go for black garlic. Sweet.

[@lindainparis7349]

BTW Lisa, this recipe notwithstanding, sliced garlic is less pungent than crushed garlic. I always use my garlic slicer.

[@matthewwhittington-jk9ep]

Good delicious pasta

[@gordongadbois1179]

NICE

[@nyeark]

What's for dinner? Cooking Trapanese I think I'm cooking Trapanese I really think so

[@cryptomnesiac]

Best pesto? Those are some bold words. To be sure, I'll have to test it myself 😉

[@stephan2437]

The color turned completely different. The green of the basil was turning the red of the tomatoes into a greenish orange? Anyway still was delicious

[@canisinumbra]

That’s correct. Usually it’s a brownish-orange colour.

[@jasonstclair1329]

Good job 👍

[@burglekutt23]

How well would this freeze?

[@jeffwells0123]

This sauce has a kick! Wonder if reducing the garlic or cooking the sauce a bit would tone it down? It was too spicy for my wife.

[@rcmaniac25]

me, getting ready to make some "traditional" pesto pasta: oh... I feel a need...

[@hansolobutimdead]

Can you replace the almonds with walnuts?

[@miseentrope]

Shoot! It's your pesto, Han Solo. ❇ (yeah, that's a Greedo splat 🤓... like basil pesto)

[@andrewrettig319]

Is this supposed to be served hot or cold?

[@bigfatchubbybritboy9445]

It's definitely better when made with a mortar and pestle etc The flavour is much more intense imo. Crushing the ingredients releases flavours you just don't get in a blender.

[@kaybrown4010]

A better texture too.

[@Glaaki13]

Now im Danish but I know most Itallians dont want their tomatos blended

[@rbettsx]

My Genovese is *much* better in a pestle & mortar... in Italian versions I've seen, when handling really good oil, and basil, one of the reasons given is to keep the temperature down... not to blow away all those sweet, heady, volatiles

[@DizzyBusy]

I've made side by side comparisons with pestle and mortar and with a food processor, to be honest, I can't taste any difference. If you make a family batch (2-3 litres), it doesn't matter that much which implements you use. Maybe the one you do by hand tastes better because you sweat more while making it?

[@rbettsx]

@@DizzyBusy if it's the placebo effect, that's cool with me.. 😑

[@molliedavis7277]

Hi, Chef! Could we get a recipe for Swiss steak?

[@kukochan]

I'm currently trying this recipe out and I gotta say, the hardest part so far is the peeling of the almonds. Mine didn't want to peel, no matter how long I let them sit. Took me almost 20mins just to get 1/4 cup. Maybe I just suck. 😂

[@weatheranddarkness]

your water may not have been hot enough to start. You're trying to shock the parts of the nut apart. The other thing is that sometimes with these skin removing techniques is that if you let stuff dry out it goes back to being sticky.

[@kukochan]

@@weatheranddarkness I think you're right. I did boil the water with a kettle, so maybe it simply didn't get hot enough. And yeah, when the almond would dry out, the skin would seem to reattach firmly.

[@kimberlyrobinson3992]

This pesto is the besto! I said it for all of us…

[@pudnbug]

Did you use Trapani salt?