Recipe Busiate alla Trapanese from of 07-11-2018 [Updated on 08-11-2018]
The busiate alla trapanese they are a typical Sicilian first course. The busiate are a shape of short twisted pasta, a kind of rolled up fusilli that I only recently met during a dinner at my friend Checco's house. He had seasoned the pasta with mixed vegetables, raisins, pine nuts and bread crumbs, this time I opted to season them with a Trapanese red pesto prepared with tomato, almonds and basil, delicious! I must say that the recipe is not very autumnal, but I had that parcel of busiate in the pantry looking at me and I could not resist the temptation to cook them immediately and dress them with the colors of summer. Having said that, I leave you to the recipe and wish you a sweet day: *
How to make busiate alla trapanese
Prepare the pesto alla trapanese
In a blender, chop the almonds with the garlic and basil in a not too thin way. Then add the pecorino, the diced tomatoes, salt and oil and chop again until you get a coarse cream.
Cook the pasta in abundant salted water, drain it al dente and transfer it to the pan with the sauce.
Mix by adding a ladle of pasta cooking water.
Your pasta with trapanese pesto is ready. So you just have to serve it on your plates.