Let me tell you an interesting story, to begin with. So, picture this: I’m wandering through a little market in Sicily, right? The smell of fresh basil is everywhere, and I stumble upon this weird-looking pasta. Turns out, it’s Busiate – these funky, twisty noodles that look like they’ve been around a curling iron.
Now, I’m no nonna, but I love me some carbs. And when I found out these bad boys are usually paired with something called Pesto Trapanese, I was all in. It’s like regular pesto’s cooler cousin from the beach – all tomatoey and nutty.
I spent way too long pestering locals for their secrets (sorry, Giovanni!), and now I’m gonna spill the beans. Or should I say, spill the sauce?
Anyway, buckle up, let’s get to the world of Busiate with Pesto Trapanese. It’s easier than pronouncing it, I promise! And trust me, once you try this, your spaghetti nights will never be the same.
Ingredient and Substitutions
Here is all the good stuff you need to make this Sicilian masterpiece!
Busiate: These twisted pasta fellas are the star of the show. They’re like little corkscrews from pasta heaven, originally hand-rolled around thin reeds. Nowadays, you might find them machine-made, but they’re still something special. If you’ve got an Italian deli nearby, that’s your best bet. Or try those fancy gourmet food websites – just be prepared for your wallet to cry a little.
Look for Busiate made with semolina flour for that authentic chew. And if the package says “bronze-cut,” grab it! That rough texture is like velcro for our sauce.
Now, if you’ve turned your pantry upside down and still can’t find Busiate, don’t throw in the towel just yet. Fusilli or gemelli can pinch-hit. They’ve got those twists and turns that’ll hug our sauce almost as good as the real deal. Almost.
Tomatoes: We’re talking sun-kissed, juicy ones here. I once tried making this with sad winter tomatoes and, well, let’s just say it wasn’t my proudest moment. If fresh ones are looking pitiful, go for good-quality canned San Marzanos. They’re like tomato royalty.
Almonds: Raw and unsalted, please! We’re going to toast them ourselves. It’s a game-changer, trust me. I learned that the hard way after using the salted ones once. My tongue still hasn’t forgiven me.
Basil: A big ol’ bunch of the fresh stuff. None of that dried nonsense for this recipe. If your basil’s not looking fresh, swap in some arugula. It’ll give a nice peppery kick.
Garlic: The more, the merrier! But, it’s important that you adjust it to your taste.
Olive oil: Get the good stuff. You know, the kind that makes you feel fancy just holding the bottle.
Pecorino: This sheep’s milk cheese brings the real local touch. No pecorino? Parmesan will do in a pinch. Just don’t tell any Sicilian you did it.
Remember, cooking’s all about making it your own. So if you can’t find something, get creative! Just maybe don’t substitute the pasta for quinoa. I tried that once and, well, let’s just say it wasn’t my finest culinary moment.
You might also like Broiled Flounder with Lemon and Herbs
Step-by-Step Directions
Here’s how to make Busiate with Pesto Trapanese:
Step 1: Toast almonds
Fire up your skillet (no oil needed) and toss in the almonds. Keep them moving for about 3-5 minutes. When they smell like heaven and look golden-brown, they’re done. Don’t wander off – these little guys can go from perfect to charcoal in the blink of an eye. Trust me, I’ve cremated my fair share.
Step 2: Blend up pesto
Dump your toasted almonds, tomatoes, basil, garlic, and a good glug of olive oil into your food processor. If you don’t have one, a blender works too – or get an arm workout with a mortar and pestle. Make it look like a chunky, red-green paste. Give it a taste – if it needs salt, add some!
Step 3: Boil the busiate
Get a pot of water rolling like the ocean in a storm. Salt it till it tastes like the sea (your pasta will thank you). Put busiate in it and cook until they’re al dente – that’s fancy talk for “still got a bit of bite”. It usually takes about 9-11 minutes, but check the package to be sure.
Step 4: Marry the pasta and pesto
Drain your pasta, but save a cup of that starchy water – it’s liquid gold, I told you before it’s too late. Add the hot Busiate with your pesto. If it’s looking a bit dry, put some of that pasta water. It’ll make everything come together like a beautiful, saucy dream.
Step 5: Serve it up
Pile that pasta high on your plates. Grate some pecorino on top – be generous, life’s too short for skimpy cheese. A drizzle of your fancy olive oil and maybe some torn basil leaves if you’re feeling extra, and voila!
Just like that, you have the authentic Busiate with Pesto Trapanese, straight from my kitchen to yours. Now go and treat everyone with the best pasta you have made to date, like a pro!
Pro-Tips
- This dish gets even better the next day. Let it sit in the fridge overnight and reheat gently. The flavors meld like they’ve been on a delicious first date. Just maybe add a touch more olive oil when reheating.
- Almonds are traditional, but don’t let that stop you from experimenting. I once used pistachios when I was out of almonds, and it was amazing! Pine nuts work great too. Just remember to toast them just enough.
- Clap your basil leaves between your hands before adding them to the pesto. It breaks down the cells a bit and releases more flavor.
How to Serve Busiate?
First things first, forget the fancy china. Busiate with Pesto Trapanese is best served in big, shallow bowls. You want room to twirl, people! I use these rustic ceramic ones I got from a little shop in Trapani. They’re all wonky and handmade, but they do the job beautifully.
Now, temperature is key here. Serve your Busiate warm, not piping hot. Let it cool for a minute or two after plating. It’s like letting a good wine breathe – gives the flavors a chance to say “ciao” to each other.
Pairing time! This dish is screaming for a crisp, white Sicilian wine. I’m talking about a Grillo or an Inzolia. They’ve got this zesty, citrusy thing going on that’ll cut through the richness of the pesto like a charm. Not a wine person? A cold, crisp Italian lager works too.
For sides, keep it simple. A big, green salad with vinaigrette is perfect. Or if you’re in the mood, grill some veggies – zucchini, eggplant, bell peppers. Brush them with olive oil, sprinkle with salt, and you’re good to go.
Here’s a little secret – Busiate is amazing at room temp too. Pack it for a picnic, and you’ll be the envy of everyone with their sad sandwiches. Just saying.
Last but not least, do as the Sicilians do – take your time! This isn’t fast food. Sit down, pour your drink, and savor every twisty, pesto-coated bite. That’s the real Italian way, trust me.
Buon appetito!
Busiate With Pesto Trapanese Recipe
Equipment
- Big pot for pasta
- Skillet for toasting nuts (or use the oven if you're multitasking)
- Food processor or blender
Ingredients
- 400 g busiate pasta about 14 oz
- 500 g cherry tomatoes the sweetest you can find
- A big handful of basil about 20 leaves
- 2-3 pcs garlic cloves
- 50 g almonds raw and unsalted
- 60 ml extra virgin olive oil the good stuff!
- 50 g pecorino cheese or Parmesan
- Salt and pepper to taste
Instructions
- Heat the almonds in a skillet until golden-brown, stirring constantly (3-5 minutes).
- Blend toasted almonds, tomatoes, basil, garlic, and olive oil until chunky. Season with salt.
- Boil pasta in salted water until al dente (9-11 minutes).
- Combine the pasta and pesto, tossing to coat evenly
- Top with grated pecorino, a drizzle of olive oil, and fresh basil.
Notes
- Save pasta water to use later if Busiate looks dry.
- Don’t fear the garlic – go wild!
- Use the freshest ingredients for the best results.
- Adjust the pesto consistency with extra olive oil if needed.
- Taste as you go – use your tastebuds to adjust the recipe.
