top of page

Casarecce With Pesto Trapanese

Prep Time:

Cook Time:


15 Minutes

10 Minutes

4-6 Servings

About the Recipe

This dish is just as good served at room temperature as it is warm. It is great alone as a main course or alongside grilled chicken or sausages. We love the alternative to basil as the main focus of this sauce. There is a lovely umami taste to the sauce.


  • 16 toasted whole almonds

  • Kosher salt

  • 4 cloves garlic

  • ½ cup Italian parsley

  • ½ cup basil leaves

  • 1lb fresh cherry tomatoes or one 28oz can whole peeled tomatoes, liquid drained

  • 1lb Etto Dried Casarecce Pasta

  • 6oz good quality olive oil

  • ¼ cup grated parmesan

  • ¼ cup grated pecorino romano

  • Freshly ground pepper

  • Flaky sea salt, for serving


Step 1

In a food processor, add almonds and a pinch of salt. Pulse until a coarse paste forms. Add the garlic and blend into the paste. Then add the parsley and basil and blend to combine, followed by the tomatoes.

Step 2

Gently incorporate olive oil by pulsing it into the sauce, followed by the cheese. Season with salt and pepper to taste.

Step 3

Meanwhile, bring 4 quarts of water with 1tbl kosher salt to boil in a large pot. Cook casarecce to al dente according to package directions. Drain pasta reserving about ½ cup starchy cooking water.

Step 4

Transfer sauce to a large bowl. Add pasta and toss to coat, adding pasta water if necessary to loosen up the sauce. Divide among bowls and garnish with more herbs, salt, and cheese.


etto casarecce pasta

bottom of page