Uploaded August 2026 | Updated September 2026, 13 hours ago
Pasta alla Trapanese is Sicily's raw pasta sauce, and it earns that name honestly. Ripe tomatoes, almonds, basil and garlic get blitzed together while the spaghetti boils, no simmering, no reducing, no cooking down.
This is Sicily before tomatoes even became "Italian." Trapani sits closer to Tunisia than to Rome, and this sauce carries that history. Almonds instead of pine nuts. Raw tomatoes instead of cooked. It's basically Sicily's answer to pesto, built centuries before anyone in Genoa wrote theirs down.
The trick is restraint. Pulse it coarse, not smooth, you want to still find little pieces of almond and tomato through the pasta, not a uniform paste. At the end it gets the gentlest warm-through in the pan, just enough to help it cling to the spaghetti. It's never actually cooked, just coaxed to room temperature and slightly beyond.
One garlic clove is plenty here. It's there to support the tomato and basil, not take over.
Give it a go while tomatoes are actually in season. It's a different pasta entirely.
0:00 Pasta twirl
0:21 Morning Walk with Kenji
3:16 The Recipe Starts - Pasta alla Trapanese
7:52 Plating and Tasting
8:48 Kenji the Aussie Shep Treat & Afternoon Trail Walk
👉 Get this written recipe here: recipe30.com/pasta-alla-trapanese.html
👉 Curious about the knife I use in every video, including this one? Grab it here: https://taski.store/products/kenji-7
👉 Check out my favourite kitchen tools (affiliate): amzn.to/4gjGmtz
👉 Follow me on Instagram: instagram.com/recipe30
👉 Follow me on Facebook: facebook.com/recipe30
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MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Pasta alla Trapanese is Sicily's raw pasta sauce, and it earns that name honestly. Ripe tomatoes, almonds, basil and garlic get blitzed together while the spaghetti boils, no simmering, no reducing, no cooking down.
This is Sicily before tomatoes even became "Italian." Trapani sits closer to Tunisia than to Rome, and this sauce carries that history. Almonds instead of pine nuts. Raw tomatoes instead of cooked. It's basically Sicily's answer to pesto, built centuries before anyone in Genoa wrote theirs down.
The trick is restraint. Pulse it coarse, not smooth, you want to still find little pieces of almond and tomato through the pasta, not a uniform paste. At the end it gets the gentlest warm-through in the pan, just enough to help it cling to the spaghetti. It's never actually cooked, just coaxed to room temperature and slightly beyond.
One garlic clove is plenty here. It's there to support the tomato and basil, not take over.
Give it a go while tomatoes are actually in season. It's a different pasta entirely.
0:00 Pasta twirl
0:21 Morning Walk with Kenji
3:16 The Recipe Starts - Pasta alla Trapanese
7:52 Plating and Tasting
8:48 Kenji the Aussie Shep Treat & Afternoon Trail Walk
👉 Get this written recipe here: recipe30.com/pasta-alla-trapanese.html
👉 Curious about the knife I use in every video, including this one? Grab it here: https://taski.store/products/kenji-7
👉 Check out my favourite kitchen tools (affiliate): amzn.to/4gjGmtz
👉 Follow me on Instagram: instagram.com/recipe30
👉 Follow me on Facebook: facebook.com/recipe30
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
