Trapanese Pasta is a fresh, flavour-packed Sicilian pasta made with a rustic sauce of toasted walnuts, cherry tomatoes, garlic, and basil. Finished with Parmesan cheese and olive oil, then tossed with hot pasta, this recipe is light, creamy, and bursting with fresh flavours. Perfect for quick lunches, weeknight dinners, or effortless entertaining.

What is Trapanese Pasta?

Trapanese Pasta is inspired by the traditional Sicilian Pesto alla Trapanese, where fresh tomatoes, nuts, garlic, basil, cheese, and olive oil are blended into a rustic sauce. Instead of cooking the sauce, the heat from the freshly boiled pasta gently warms it, creating a silky coating that's rich, fresh, and full of flavour.

It is perfect for:

● Quick lunches
● Weeknight dinners
● Summer meals
● Meal prep
● Light vegetarian mains

The toasted walnuts add richness while the basil and cherry tomatoes keep the dish fresh and vibrant.

Main Ingredients of Trapanese Pasta:

For the Sauce

1.Toasted Walnuts – ½ cup
2.Garlic Cloves – 3–4
3.Cherry Tomatoes – 1 cup
4.Fresh Basil Leaves – ½ cup
5.Salt – ½ tsp

For the Pasta

1.Boiled Pasta – 250g
2.Parmesan Cheese (grated) – ½ cup
3.Olive Oil – 3 tbsp, plus extra for finishing

What Is So Special About Trapanese Pasta?

Unlike traditional cooked pasta sauces, Trapanese Pasta relies on fresh ingredients and the heat of the pasta to bring everything together. The toasted walnuts provide a rich, nutty flavour while the Parmesan and olive oil create a silky, creamy finish.

Quick and Easy Trapanese Pasta:

Ready in under 20 minutes, this pasta is made with simple ingredients and minimal cooking, making it perfect for busy weekdays.

How to Make Trapanese Pasta

Step 1: Make the Sauce

1. In the Meyer chopper, add the toasted walnuts, garlic, cherry tomatoes, fresh basil, and salt.

2. Chop until the mixture becomes slightly chunky and saucy.

Step 2: Prepare the Pasta Sauce Base

1. Transfer the chopped mixture to a large mixing bowl.

2. Add the grated Parmesan cheese and olive oil.

3. Mix until everything is well combined.

Step 3: Toss the Pasta

1. Add the hot boiled pasta directly to the sauce.

2. Toss well until every piece of pasta is evenly coated.

3. Finish with a drizzle of extra olive oil.

4. Toss once more until the pasta looks glossy and silky.

5. Serve immediately.

Expert Tips

1. Use freshly grated Parmesan for the best flavour.

2. Toss the pasta while it's still hot so the sauce coats evenly.

3. Toast the walnuts beforehand to enhance their nutty flavour.

4. Reserve a little pasta water if you prefer a looser sauce.

5. Finish with extra basil and Parmesan before serving.

Recipe Card

Trapanese Pasta

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Category

Main Course

Servings

2

Prep Time

10 minutes

Cook Time

10 minutes

Calories

520

Make this fresh Sicilian Trapanese Pasta with toasted walnuts, basil, cherry tomatoes, Parmesan, and olive oil. A quick, no-cook pasta that's light, flavourful, and ready in under 20 minutes.

Author:

Smaridh

Ingredients

Sauce

• ½ cup toasted walnuts

• 3–4 garlic cloves

• 1 cup cherry tomatoes

• ½ cup fresh basil leaves

• ½ tsp salt

Pasta

• 250g boiled pasta

• ½ cup grated Parmesan cheese

• 3 tbsp olive oil, plus extra for finishing

Directions

1. Chop the walnuts, garlic, cherry tomatoes, basil, and salt until slightly chunky.

2. Transfer to a bowl and mix in the Parmesan and olive oil.

3. Add the hot boiled pasta and toss until evenly coated.

4. Finish with extra olive oil and serve immediately.

Recipe Note

For the best texture, toss the pasta while it's piping hot so the Parmesan melts slightly and creates a silky, glossy sauce. Finish with an extra drizzle of olive oil and fresh basil before serving.