Join! 12 weeks for $1

Fresh herbs and nuts brighten a trio of Sicilian pastas that are ready in minutes

Gemelli with Fresh Tomato-Almond Pesto and Croutons (Sicilian Trapanese Pesto)

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Gemelli with Fresh Tomato-Almond Pesto and Croutons (Sicilian Trapanese Pesto)

When we sampled this no-cook tomato sauce in Sicily, it was made the traditional way, with a large mortar and pestle. A food processor gets it done faster and more easily. Topped with crisp, olive oil–infused croutons and toasted almonds, the dish is served warm or at room temperature after the pasta has had a few minutes to soak in the flavorful sauce. Instead of blanched, slivered almonds, you also could use sliced or whole almonds that have been roughly chopped.




Don't overprocess the second addition of tomatoes. The first half is pulsed to create a juicy sauce, but the rest are pulsed only until roughly chopped so that tomato chunks add bursts of bright color and texture.

30 minutes

Brian V.

This a fast, easy and delicious pasta dish, especially for summer. Due to lack of availability of gemelli, we substituted rotelle (wheels) and found they nicely caught up the chunks of tomatoes in the sauce. Add a side of spicy italian pork sausage and some steamed or stir fried asparagus to the mix. Finish with a watermelon/feta salad. We may never use store-bought croutons again.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.