clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon Sicilian Pasta with Pesto Trapanese


Units Scale
  • 1 pound pasta of your choice
  • For the pesto:
  • 7 ounces cherry tomatoes
  • 2 ounces sun-dried tomatoes
  • 6 anchovy fillets – TFD uses only Ortiz brand
  • 1 ounce golden sultana raisins
  • 3 small cloves garlic, peeled
  • 2 tablespoons capers, well drained
  • 2 ounces blanched almonds
  • 2 ounces olive oil
  • A sprinkling of coarse sea salt
  • A liberal grinding of black pepper
  • Cayenne pepper flakes to taste
  • For garnish:
  • Grated Sicilian Pecorino cheese
  • Chiffonade of basil leaves


  1. Preheat the oven to 350 degrees F. and place the almonds on a baking sheet. Roast just until the almonds begin to brown, about 8 to 10 minutes.
  2. Meanwhile, place the tomatoes, anchovies, sultanas, garlic, capers and almonds, cayenne flakes, salt and pepper in the jar of your food processor. Add the 2 ounces of oil and process until finely ground but not pureed.
  3. Before being served the pesto should be left to rest a few hours at room temperature, so that the various flavors can bind to perfection.
  4. Drain the pasta, then put in a large serving bowl. Immediately add the tomato mixture and stir to combine. Serve with some grated pecorino and the chiffonade of basil leaves.

Enjoying this blog, Citizen? Please spread the word, TFD needs your help to increase the numbers of TFD Nation! :)

✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
Would love your thoughts, please comment.x