Busiate alla Trapanese

This fresh tomato and almond pesto hails from the western Sicilian town of Trapani but can be found all over the island. Typically served over spiralled busiate pasta, you can use any shape you'd like if you can't get your hands on it.

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Servings 2

Prep Time 10

Total Time 20

Ingredients

50 g (½ cup) slivered almonds
30 g (⅓ cup) pecorino romano cheese roughly chopped
3 cloves garlic roughly chopped
200 g (7 oz) cherry tomatoes quartered
30 g (1¼ cups) basil
10 g (3 tbsp) flat-leaf parsley
10 fresh mint leaves
60 ml (¼ cup) extra virgin olive oil
250 g (½ lb) busiate pasta

Instructions

Preheat oven to 180°C/350°F. Add the almonds to a rimmed baking sheet and toast in the oven until golden and fragrant - about 5-7 minutes.
Add the toasted almonds to a food processor bowl (see note) along with the pecorino and garlic. Pulse several times until all of the ingredients are finely chopped.
Add the tomatoes, basil, parsley, mint and a generous pinch of salt. Pulse a few times, just until the herbs are broken up and the tomatoes are roughly chopped.
With the machine running, slowly stream in the oil until it's all incorporated and the pesto is smooth and emulsified. Set aside.
Bring a large pot of salted water to a rolling boil and add your pasta. Cook for 2 minutes less than the package suggests, About 1 minute before the pasta is finished cooking, set a large skillet over medium heat and add the pesto. Ladle about 60ml (¼ cup) of pasta cooking water into the skillet and whisk until it is combined with the pesto.
When the pasta is finished cooking, use tongs to transfer it to the skillet. Toss the pasta in the sauce until it's thickened and the pesto coats the noodles - adding a splash of pasta water if necessary to get the desired consistency. Serve immediately, topping with more grated pecorino and fresh basil.

Video

Notes

If you don't have a food processor, this pesto can be made by hand in a mortar and pestle or with a sharp knife. You can follow a similar method found in my handmade pesto recipe, ensuring that you chop the tomatoes very finely.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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