The WHOLE-WHEAT BUSIATE WITH TRAPANI PESTO are a first course that captures the very essence of western Sicily. It’s a simple, genuine recipe born from the meeting of hand-rolled pasta and a raw, aromatic, colorful sauce.
Busiate, a traditional spiral-shaped pasta, are perfect for holding every drop of this rustic pesto made with ripe fresh tomatoes, fragrant basil, peeled almonds, garlic and extra-virgin olive oil. Unlike the more famous Ligurian pesto, the Trapani version enhances the sweetness of raw tomato, enriched by the rounded flavor of chopped almonds and the unmistakable scent of freshly picked basil.
The result is a fresh, aromatic dish with a full flavor, ideal for enjoying in the warmer months, perhaps finished with a sprinkle of grated pecorino or salted ricotta. A first course that tells tales of harbors, markets and cultural exchanges, ready to bring all the warmth and hospitality of Sicilian tradition to the table.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 18 oz pasta (Busiate (whole-wheat))
- 18 oz cherry tomatoes (or ramato tomatoes (about 3 cups chopped))
- 2 cloves garlic
- 2 oz peeled almonds ((about 3 1/2 tbsp))
- 3 oz pecorino cheese (grated (about 3/4 cup))
- 10 leaves basil
- to taste extra-virgin olive oil
- to taste fine salt
- 1 pinch black pepper
Tools
- 2 Pots
- 1 Bowl
- 1 Food processor
Preparation
Preparing the WHOLE-WHEAT BUSIATE WITH TRAPANI PESTO is simple and quick. First, prepare the pesto. Score the base of the ramato tomatoes with a cross. Then blanch them for 2 minutes in boiling water. Drain, let them cool slightly, then peel, remove the seeds and excess juices and cut into pieces.
In a food processor or, better yet, in a mortar, place the peeled almonds toasted briefly in a skillet, the garlic cloves with the inner green shoot removed (the traditional recipe uses much more) and some coarse salt. Pulse and roughly chop everything.
Add the basil leaves and pulse the processor in short bursts to chop them without letting them heat up too much.
Then add the well-drained tomatoes, the olive oil and process again, adding more oil if the mixture is too thick.
Transfer the mixture to a bowl, add the grated pecorino and mix together.Bring plenty of water to a boil in a large pot and, once it reaches a boil, lightly salt it (don’t overdo it because pecorino is already quite salty).
Cook the busiate following the cooking time indicated on the package, usually 12 minutes.
Drain them into a skillet or a large bowl and, with the heat off, toss them with the cold Trapani pesto. If it seems too dry, add a little of the reserved pasta cooking water.
Plate the busiate with Trapani pesto and garnish with fresh basil.
