Busiate With Pesto Trapanese Recipe
A delicious and authentic Sicilian dish, Busiate with Pesto Trapanese combines twisted pasta with a rich, flavorful pesto made from fresh tomatoes, almonds, and basil.
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.