Casarecce Siciliane with Pesto “alla Trapanese”

Barilla Collezione Casarecce Pasta

Made with

Casarecce Pasta | Barilla Collezione

  • Prep
  • Cook
  • Skill

  • 470
  • 25g
    Total Fat
  • 63g
    total Carbohydrate
  • 16g
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Ingredients for 6 people

  • 1 box Barilla® Collezione Casarecce
  • 6 plum tomatoes peeled and cubed divided
  • 6 tablespoons extra virgin olive oil divided
  • 1 cup basil leaves packed divided
  • Salt and black pepper to taste
  • ¾ cup peeled almonds
  • 1 garlic clove
  • ½ cup Romano cheese grated


  • Bring a large pot of water to a boil.
  • In a small bowl, marinate ¼ tomatoes with 1 tablespoon of olive oil, 2 basil leaves julienned, salt and pepper; set aside.
  • Process in a blender almonds, garlic, 5 tablespoons olive oil, salt, pepper and cheese.
  • Add remaining tomatoes and basil to blender, process by pulsing until tomatoes and basil are chopped but not too smooth.
  • Meanwhile, cook pasta according to package directions, drain reserving ½ cup of the cooking water.
  • Toss pasta with pesto and cooking liquid, top with marinated tomatoes before serving.
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