Pasta Trapanese | How to make Pasta Trapanese

By Del Monte  |  20th Jan 2016  |  
4 from 3 reviews Rate It!
  • Pasta Trapanese, How to make Pasta Trapanese
Pasta Trapaneseby Del Monte
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  • Cook Time


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Video for key ingredients

  • How To Make Pasta Dough

  • How to make Pesto

About Pasta Trapanese Recipe

A delicious tomato based pasta

Pasta Trapanese is one dish which makes its accompaniments tastier. With the right mix of flavours, Pasta Trapanese has always been everyone's favourite. This recipe by Del Monte is the perfect one to try at home for your family. The Pasta Trapanese recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Pasta Trapanese is 20 minutes and the time taken for cooking is 10 minutes. This is recipe of Pasta Trapanese is perfect to serve 4 people. Pasta Trapanese is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Pasta Trapanese. So do try it next time and share your experience of cooking Pasta Trapanese by commenting on this page below!

Pasta Trapanese

Ingredients to make Pasta Trapanese

  • Penne pasta 200 grams
  • water and salt to cook pasta
  • Ripe tomatoes, 4
  • Large garlic ,2 cloves
  • Genovese Basil leaves (Sweet Italian Basil) 8-10
  • large Almonds, soaked in boiling hot water for minutes 1/4 cup
  • salt 3/4 tsp
  • Extra virgin olive oil 3 tbsps
  • Toasted bread crumbs 4 tbsps
  • Cherry tomatoes (optional)3-4

How to make Pasta Trapanese

  1. Peel off the skins from the blanched almonds. In a preheated oven (180C) or on a skillet on low flame, allow them to toast for 5-10 minutes until lightly golden.
  2. Cook the Penne pasta for the time mentioned on the packet, in this case 9-11 minutes. Drain and keep aside, reserving some of the pasta water.
  3. . Bring a pan of water to boil. Make cross cuts on the base of the tomatoes and gently put them into boiling water for 2 minutes. Blanch them in cold water for a minute and peel off skins.
  4. Quarter the tomatoes, scoop out seeds, chop roughly and keep aside. To make the pesto, in a large mortar and pestle or a food processor, mash/process the basil, garlic, extra virgin olive oil and salt until smooth and creamy.
  5. To this add the almonds and mash / process until you get a smooth paste. Add the chopped tomatoes at this stage and mash / process until you get a chunky sauce.
  6. Add any leftover extra virgin olive oil and process until it forms a creamy sauce. Toss the cooked pasta in this sauce. (thin down with some pasta water if you like it that way)
  7. Garnish with some fresh basil, halved cherry tomatoes and toasted breadcrumbs and serve immediately

Reviews for Pasta Trapanese (3)

Shivani Chhabra2 years ago


Niyaz Laiq3 years ago

Yum. I love this with classic pesto - delicious.

Sukhmani Bedi3 years ago


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