Busiate with Pesto alla Trapanese
1/4 Cups of Blanched Whole Almonds
2 Cups Cups Cherry or Grape Tomatoes
2 Garlic Cloves – Whole
½ Cup Extra Virgin Olive Oil – Please make sure it is high quality. I use Partanna!
¼ tsp. Black Pepper
⅛ tsp. Red Pepper Flakes
½ tsp. Salt
1 Cup Fresh Basil Leaves
¼ Cup Grated Pecorino Romano
1 lb. Busiate Pasta
Bring a pot of salted water to a boil. Add the tomatoes and cook for about three minutes. They will float to the top. Remove the tomatoes with a slotted spoon and let cool.
In a small frying pan sautee the garlic on a low flame until cooked through. Remove from heat and let it cool.
In another small frying pan on a low to medium heat, toast the almonds until they are lightly browned on all sides. Remove from heat.
In a food processor add 1 ½ cups of cooked tomatoes, almonds, garlic and oil, black pepper, salt, basil and blend well. Add the Pecorino and pulse a few more times until well incorporated.
Boil the busiate pasta and save some of the pasta water. Strain the pasta and return it to the pasta pot. Add the Trapanesi sauce, the remainder of the tomatoes and some of the pasta water. Serve topped with more grated Pecorino. This is great served room temperature as well. Perfect for a summertime barbecue.
Would you believe me if I told you this is pesto. This Busiate with pesto alla Trapanese is an amazing dish that comes together in minutes. It is the Sicilian variation to traditional Genovese pesto. It has similar ingredients but swaps almonds for Pignoli with the addition of tomatoes.
The Busiate pasta I used is made by Partanna. It is made from Sicilian Durum wheat, which is a key factor in high quality pasta with high nutritional value rich in proteins.