Busiate al Pesto Trapanese
Twisted pasta with raw tomato, almond and basil pesto
Trapani’s busiate with an uncooked pesto of ripe tomatoes, almonds, basil and garlic, finished with Sicilian pecorino.
Trapani, Sicily
The regional version.
Trapani’s raw tomato-and-almond pesto with busiate and Sicilian pecorino.
- The pesto uses almonds and raw tomatoes, rather than pine nuts.
- Garlic and basil are crushed before the tomato is incorporated.
- Busiate are the twisted pasta associated with the Trapani area.
Technique: twisted pasta with raw tomato, almond and basil pesto
Use ripe tomatoes and keep the pesto uncooked. If using a processor, pulse briefly rather than puréeing everything smooth; the almond texture should remain noticeable.
Ingredient notes & swaps
- Another durum-wheat pasta can carry this sauce, but it should be described as pasta al pesto trapanese rather than busiate.
The recipe
Busiate al Pesto Trapanese
Ingredients
Main
Method
- 1
Put lightly crushed garlic and a pinch of salt into a mortar. Pound until a smooth paste forms.
- 2
Add almonds in batches and crush coarsely, then bruise the basil into the mixture without grinding it hot.
- 3
Fold in chopped tomatoes and their juices. Work in the oil and pecorino to make a textured, uncooked pesto.
- 4
Bring salted water to a boil and cook the dried busiate according to the packet, checking for an al dente centre.
- 5
Reserve a cup of pasta water, drain busiate and transfer to a serving bowl. Add the pesto away from direct heat.
- 6
Toss, loosening with spoonfuls of cooking water if necessary. Serve immediately with a little extra grated cheese if desired.
The version on this page
Trapani’s raw tomato-and-almond pesto with busiate and Sicilian pecorino.
- The pesto uses almonds and raw tomatoes, rather than pine nuts.
- Garlic and basil are crushed before the tomato is incorporated.
- Busiate are the twisted pasta associated with the Trapani area.
Cooking it well
Use ripe tomatoes and keep the pesto uncooked. If using a processor, pulse briefly rather than puréeing everything smooth; the almond texture should remain noticeable.
Serving and planning
Serve as a first course or a summer lunch. Prepare the pesto ahead and refrigerate it; combine with freshly cooked pasta.
Ingredient alternatives
Another durum-wheat pasta can carry this sauce, but it should be described as pasta al pesto trapanese rather than busiate.
Explore the Sicilian cooking guide for related dishes and pantry notes.
Storage
Refrigerate pesto separately and use within 2 days. Dress freshly cooked pasta for the best texture.
Freezing
Freeze pesto without the grated cheese for up to 1 month. Thaw in the refrigerator and add cheese before dressing pasta.
Reheating
Let refrigerated pesto loosen briefly and toss with hot pasta away from direct heat.
Keep cooking
You might also like
35 minLaziale · Stovetop
Spaghetti all’Amatriciana
Amatriciana with guanciale, peeled tomatoes, dry white wine, chilli and pecorino, served with spaghetti.
35 minPuglian · Stovetop
Spaghetti all’Assassina
Bari’s spaghetti all’assassina cooked directly in a broad iron pan with tomato, garlic and chilli, developing a deliberate crisp surface.
2 hrs 25 minSicilian · Oven
Anelletti al Forno Palermitani
A Palermo pasta timballo made with little anelletti rings, beef-and-pork ragù, peas, primosale and a breadcrumb crust.