Fresh basil pesto is what comes to mind when most of us think of pesto. Recent pesto inventions include non-traditional—some might say heretical—versions made with ingredients such as roasted red peppers, olives, arugula, and sun-dried tomatoes. But there exists a lesser-known authentic non-basil pesto: pesto alla trapanese from Trapani, Sicily, that’s made with fresh tomatoes. It’s southern Italy’s answer to northern Italy’s basil pesto.

As with other types of smooth pasta sauces, this pesto is best with pasta strands—spaghetti and linguine are our favorites. This recipe comes together quickly, and since sauced pasta waits for no one, be sure that your serving bowls and utensils are ready before you begin cooking.

Total Cooking Time: 35

Preparation Time: 15

Active Cooking Time: 20

Make Ahead: Serve immediately

Yield: 4 to 6 servings

Difficulty: Easy