Pasta alla Trapanese
I once drove the entire length of Italy from Florence to Sicily and explored the island without plans on a complete whim. It was one of the best experiences of my lifeThis fresh, vibrant pasta was one of the most memorable dishes I discovered—pure Sicilian summer on a plate. I ate it yesterday with a couple pieces of cecina and highly recommend that combination. I recently saw Valentina Solfrini use fresh mozzarella to jazz it up, and she's absolutely right—so refreshing and adds a perfect hit of protein.
Crudaiola means cooking without cooking—finely chopped raw tomatoes (crudo) tossed with pasta. It's the genius of Italian summer: grab what's in the garden and pantry, avoid turning on the stove when it's sweltering, but never skip the pasta. This is beach food, make-ahead food, too-hot-to-cook food.
Ingredients
For the Pesto
250g fresh small tomatoes (use any ripe, sweet variety)
100g almonds, or a mix of almonds and pistachios, preferably lightly toasted
1 garlic clove, peeled
2 loosely packed cups fresh basil leaves
2-3 tablespoons grated pecorino (optional)
1 cup extra virgin olive oil
Salt to taste (start with 1/3 teaspoon, then adjust)
For the Pasta
150g cherry or small tomatoes, cut into halves or quarters
200g pasta of your choice (try ancient grain)
125g fresh mozzarella, cut into cubes (optional)
Coarse salt for pasta water
METHOD
Make the pesto: Add almonds, garlic, and salt to a blender and pulse into a paste. Add the 250g tomatoes, basil, pecorino, and about half a cup of olive oil. Blend until smooth, adding more oil as needed for your desired consistency. For a more traditional approach, use a mortar and pestle, adding ingredients in the same order.
Cook the pasta: Boil pasta in generously salted water according to package instructions. Proper salting is crucial—the recipe will be bland without it! Drain and toss with a couple tablespoons of pesto. Let cool slightly.
Finish and serve: Dress with as much pesto as you like, then fold in the raw tomatoes and fresh mozzarella cubes. Serve immediately or chill for later (perfect beach snack!)—it's delicious both ways and keeps well in the fridge for a couple of days.
Notes
Tomatoes: Use any small tomatoes (I used a mix of cherry tomatoes and roma tomatoes right off the vine in my organic garden, because that's what I had on hand and summer recipes call for spontaneous substitution). The key is ripe, juicy, preferably organic tomatoes. Remove seeds and tough skins if necessary.
Take care of your future self: Double the batch of pasta and eat it cold tomorrow.
Storage: The pesto keeps in the fridge for 2-3 days or can be frozen in jars for later use. Thaw in warm water or at very low heat to avoid cooking it. This recipe makes enough pesto for 4 servings, so you'll have extra.
Buona l'estate!