Spaghetti With Sicilian Pesto

This 25-minute dinner features the sweet, tangy, tomato-based pesto we can't get enough of.

Prep Time:

15 mins

Total Time:

25 mins

Servings:

4

A bold sauce that’s quick and easy to make, Sicilian pesto or pesto alla Trapanese is very different from its basil-based cousin, pesto alla Genovese. Not only is there no basil, but the sauce is not green, and there are no pine nuts. It’s a sweet-tangy combination of roasted red bell pepper, fresh tomatoes, almonds, anchovies, and capers with Parmesan and olive oil, plus a little pasta water to bring it all together. Pair it with spaghetti or your favorite noodle for a quick yet special weeknight dinner that comes together in just 25 minutes.

How to Use Sicilian Pesto

Just like with basil pesto, this sauce is so much more than a partner for pasta—though we love that, too. Try it:

Spread on crostini, on its own, or topped with a sliver of Parmesan or Pecorino Romano
As a condiment on your charcuterie board or cheese plate
Spread in a sandwich and topped with turkey and plenty of crunchy greens
Serve as a sauce alongside grilled or steamed vegetables
Pair with grilled chicken, fish, or pork

Directions

Roast pepper:

Roast pepper over a gas flame, turning, until blackened, about 8 minutes. (Or blacken under broiler.) Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes.
Remove skin from pepper and tear into pieces; puree in blender:

Remove skin, stem, ribs, and seeds. Tear into 2-inch pieces. Puree in a blender with tomatoes, anchovies, capers, raisins, almonds, cheese, and oil; season with salt and pepper.
Cook pasta:

Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
Mix pepper mixture and pasta water with pasta:

Add pepper mixture, then reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, almonds, and parsley, and drizzled with oil.