Easy recipe Tomato Pesto and Garlicky Breadcrumbs

Have you experienced the delight of Sicilian pesto, also known as pesto alla Trapanese? It’s essentially the classic Genovese basil pesto, which I adore for its simplicity, but with a twist—incorporating cherry tomatoes and almonds instead of pine nuts. This Sicilian version of tomato pesto rivals the versatility of basil pesto and stands out for its exceptional taste, particularly because I include an additional (and easy) step: roasting the tomatoes. This process intensifies their sweetness, creating a richer, more intricate flavor that pairs seamlessly with various dishes. Personally, I love tossing it with rigatoni and velvety mozzarella pearls, garnishing generously with fresh basil, zesty lemon, and irresistibly crunchy, garlicky toasted panko breadcrumbs. It’s a refreshing, straightforward, vegetarian pasta recipe that’s both hearty and delectable whether served straight from the skillet or at room temperature.

The heart of this pasta lies in the vibrant cherry tomato pesto. It combines sweet and savory roasted tomatoes, toasted almonds, savory Parmesan, and basil to craft a robust sauce.

For the pesto, you’ll need:

– Cherry tomatoes

– Olive oil

– Slivered almonds

– Garlic

– Fresh basil

– Kosher salt

– Parmesan cheese

– Rigatoni (or any other short, tubular pasta)

– Panko breadcrumbs

– Garlic

– Olive oil

– Kosher salt

– Red pepper flakes

– Mozzarella pearls

– Lemon

– Basil

This pasta dish comes together effortlessly and swiftly, especially if you’ve prepared your tomato pesto in advance. Here’s how to make it:

Make the Tomato Pesto:

1. Roast the cherry tomatoes: Preheat the oven to 400°F. Toss the tomatoes with olive oil (hold off on adding salt). Bake in the oven for 20 minutes, then let it cool down.

2. Toast the almonds: While the tomatoes roast, toast the almonds in a skillet over low heat for about 5 minutes, ensuring they don’t burn.

3. Blend everything: In a food processor, pulse toasted almonds and garlic until finely ground. Add the cooled roasted tomatoes, basil, Parmesan, and salt. Blend well, drizzling in olive oil until it achieves a smooth consistency.

Create the garlicky breadcrumbs (also known as gremolata). This crunchy panko topping adds fantastic flavor and texture. Warm the olive oil in a pan over low to medium heat. Add Panko, garlic, red pepper flakes, and salt. Cook until golden brown and aromatic.

Cook your pasta: Boil generously salted water, cook the rigatoni until al dente, then drain and transfer to a large serving bowl.

Combine the pesto with the pasta (you’ll have some leftover pesto) and toss. Add the mozzarella pearls and toss again. To serve, top each portion with fresh lemon zest, basil, red pepper flakes, and garlicky breadcrumbs.

While this pasta is delightful as is, consider these easy adjustments or additions:

– Experiment with different short pasta shapes.

– Incorporate blanched kale or spinach for added veggies.

– Incorporate grilled chicken or shrimp to boost the protein content.

– Swap mozzarella for ricotta, burrata, or shaved Parmesan.

Store leftover pesto in a jar with a tightly sealed lid in the refrigerator for up to 1 week.

Tip: Add a generous drizzle of olive oil on top of the pesto to create an oily seal and prevent it from darkening. Simply stir it into the sauce before using.