Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Busiate with Trapani Pesto: A Taste of Sicilian Sunshine
Learn how to make busiate pasta tossed in a vibrant Trapani-style pesto, a true gem of Sicilian cooking!
📖 What is it
Learn how to make busiate pasta tossed in a vibrant Trapani-style pesto, a true gem of Sicilian cooking!
🛒 Ingredients
- ✓ 400g busiate pasta
- ✓ 1kg ripe tomatoes
- ✓ 4 cloves of Nubia red garlic
- ✓ 100g toasted, shelled almonds
- ✓ A handful of fresh basil leaves
- ✓ 50g grated Sicilian pecorino cheese
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Dive into the authentic aromas and flavours of Sicily with busiate pasta dressed in Trapani pesto, a dish that honours the culinary heritage of the island’s western coast. The blend of Nubia’s red garlic, toasted almonds, and fresh tomatoes creates a rich, comforting sauce — perfect for summer evenings spent with loved ones, where every bite tells a story of sun-drenched shores and sea breezes.
👨🍳 Preparation
- 1
Wash the tomatoes and blanch them in boiling water for 5 minutes. Peel, deseed, and roughly chop them.
- 2
Using a pestle and mortar, crush the almonds with a pinch of salt until you get a coarse crumb, then transfer to a bowl.
- 3
Crush the garlic and basil with another pinch of salt until smooth and well combined.
- 4
Add the garlic and basil paste to the bowl with the almonds, then fold in the tomatoes, mashing them gently with a fork.
- 5
Stir in a good glug of extra virgin olive oil, season with salt and pepper, mix well, and let the pesto rest for a couple of hours to develop its flavours.
- 6
Cook the busiate in plenty of salted boiling water until just tender, then drain and toss with the prepared pesto.
- 7
Serve the busiate with a generous sprinkle of grated Sicilian pecorino cheese.
💡 Tips and Variations
- •
For a deeper, more intense flavour, prepare the pesto a few hours ahead and chill it in the fridge to let the ingredients meld beautifully.
- •
If you prefer a milder taste, reduce the amount of Nubia red garlic while still keeping the signature aroma of the dish.
- •
For a richer twist, grate some salted ricotta over the pasta just before serving.
- •
Using a traditional stone mortar and pestle really brings out the texture and flavour of the Trapani pesto.
- •
For a lighter vegetarian option, swap the almonds for toasted pine nuts to add a sweeter, more delicate note.
- •
To enhance the umami, try adding a pinch of unrefined sea salt while making the pesto.
- •
For a gluten-free version, opt for busiate made from alternative flours like cornmeal or rice flour.
- •
The secret to this dish lies in the freshness of the ingredients and the simple harmony between sea and land flavours.
📦 Storage
- • Store the pesto in an airtight container in the fridge for up to two days to keep its vibrant aroma and taste.
- • To keep it longer, omit the cheese and freeze the pesto — it will keep well for up to a month without losing its charm.
- • Before serving, gently warm the sauce in a pan over low heat to restore its silky texture and deepen the flavour.
🍷 Pairing
Pair these busiate with Trapani pesto with a Cerasuolo di Vittoria, a soft, fruity Sicilian red that beautifully complements the dish’s aromatic notes. Alternatively, a crisp, mineral white like Grillo offers a refreshing balance to the pesto’s richness. If you fancy something from further afield, a lively and light Dolcetto d’Alba from Piedmont works wonderfully here.
Making busiate with Trapani pesto is like taking a little trip to Sicily’s sun-kissed shores from your own kitchen. I warmly encourage you to give this recipe a go — it’s a wonderful way to bring a slice of tradition to your table and share the joy of a truly authentic, flavour-packed meal with friends and family. Happy cooking and enjoy every mouthful!
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