Dinner for 4

Pesto Pasta alla Trapanese

Name: Pesto Pasta alla Trapanese
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups cherry tomatoes; 1/3 cup almonds; 2 cloves garlic; 1/4 cup packed basil leaves; 1 pepperoncini; 1 pinch crushed red pepper flakes; 1/4 cup freshly grated pecorino romano cheese; 3 tbsp extra-virgin olive oil; 1 lb rotini pasta; coarse salt and freshly ground pepper

$7.85for 420 minServes 4

Rotini is tossed with a fresh tomato, almond, garlic, basil, and cheese pesto for a quick Italian-style dinner.

Pesto Pasta alla Trapanese with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Cherry and grape tomatoes, 11 oz$0.30/oz typical	11 oz	$3.18Typical price
	Nuts and seeds, 1.5 oz$0.70/oz typical	1.5 oz	$1.05Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
	Capers, 1 oz$0.45/oz typical	1 oz	$0.45Typical price
	Blue cheese, 1 oz$0.80/oz typical	1 oz	$0.80Typical price
	Pasta, 16 oz$0.10/oz typical	16 oz	$1.60Typical price
Total for the servings shown		$7.85

Swaps

Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsCooking spray, shortening, ghee, coconut and sesame oilSalt and pepper

Not included in the cost.

20 minstart to table
Easydifficulty
4servings as written
$typical cost tier

Italian Vegetarian Budget Family Dinners

Typical price

$1.96 per serving$7.85 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 cups cherry tomatoes
1/3 cup almonds
2 cloves garlic
1/4 cup packed basil leaves
1 pepperoncini
1 pinch crushed red pepper flakes
1/4 cup freshly grated pecorino romano cheese
3 tbsp extra-virgin olive oil
1 lb rotini pasta
coarse salt and freshly ground pepper

Steps

Cook the rotini in salted water until tender, reserving 1 cup pasta water before draining.
Pulse the tomatoes, almonds, garlic, basil, pepperoncini, red pepper flakes, pecorino, and olive oil until chunky.
Toss the hot pasta with the pesto in a large bowl.
Add pasta water a little at a time until the sauce coats the noodles.
Season with salt and pepper and serve immediately.