Busiate pasta with Trapanese pesto

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5 from 94 votes

Busiate pasta with Trapanese pesto features a traditional Sicilian sauce made from toasted almonds, ripe tomatoes, basil, garlic, and pecorino cheese. The pesto has a creamy yet slightly coarse texture, blending toasted nuts and fresh ingredients. This dish combines the nutty, tangy, and herbal flavors with the twisted shape of busiate pasta, which holds the sauce well. It can also be served with fusilli or similar pasta shapes for a similar effect.

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Servings: 4

Calories: 685 kcal

Course: Main Course

Cuisine: Mediterranean, Italian

Ingredients

400 g long busiate pasta or fusilli, spaghetti, linguine etc, or short; 14oz
500 g fresh ripe tomatoes I used piccadilly tomatoes, 1.1 lbs
1 basil leaves small handful
80 g almonds blanched, 3oz
100 g pecorino cheese grated, 3.5oz
2 garlic preferrably red garlic, peeled cloves
extra virgin olive oil (as required)
salt to taste and for pasta
black pepper to taste
80 g breadcrumbs for serving, 3oz

Instructions

Cup of Yum

Start by preparing tomatoes. Cut an 'x' into the top of each tomato. Put them in a bowl of boiling water for 2 minutes. Drain the water, let the tomatoes cool enough to handle and then peel them. Cut them in half or quarters and remove the seeds. (this will help prevent the sauce from being too liquidy)
Dry fry the almonds on a low heat to toast them. Be careful not to let them burn.
Put toasted almonds, a pinch of salt and the peeled garlic cloves into a blender or food processor with a little olive oil and pulse a few times until the mixture resembles large breadcrumbs.
Add the basil leaves and more oil if necessary. Pulse in short bursts to prevent basil from spoiling. Add the tomato halves and half the grated pecorino cheese and pulse a few times more until you have a rough creamy consistency.
Add pepper to taste and a little more olive oil if the sauce seems dry or more cheese if it seems too liquidy.
Leave the pesto to stand for 30 minutes before using to allow the flavour to develop (or keep it in the fridge covered with cling film until ready to use)
In the meantime, boil a pan of water for the pasta. Add salt once it starts to boil and when it comes to a boil again cook the pasta al dente according to the instructions on the packet.
While the pasta is cooking dry fry the breadcrumbs to toast them. Be careful not to burn them.
When the pasta is ready, save a cup of the cooking water and drain.
Return the pasta to the pan, add the pesto and mix everything together well over a low heat for a minute. If the sauce seems dry add some of the pasta cooking water. (I mixed everything together in a bowl instead of the pan)
Serve immediately sprinkled with breadcrumbs or if you prefer, more grated pecorino

Notes

This pesto pairs best with busiate, but you can substitute with fusilli, spaghetti, linguine, or penne for similar texture and flavor absorption.
For a vegan version, omit the cheese and top the pasta with toasted breadcrumbs instead.
Using red garlic is traditional but any garlic can work; adjust amount to taste.

Nutrition Information

Calories 685kcal (34%) Carbohydrates 99g (33%) Protein 29g (58%) Fat 20g (31%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 9g (45%) Trans Fat 0.003g (0%) Cholesterol 26mg (9%) Sodium 459mg (19%) Potassium 727mg (15%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 1145IU (23%) Vitamin C 17mg (19%) Calcium 390mg (39%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 685

% Daily Value*

Calories	685kcal	34%
Carbohydrates	99g	33%
Protein	29g	58%
Fat	20g	31%
Saturated Fat	6g	30%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	9g	45%
Trans Fat	0.003g	0%
Cholesterol	26mg	9%
Sodium	459mg	19%
Potassium	727mg	15%
Fiber	8g	32%
Sugar	8g	16%
Vitamin A	1145IU	23%
Vitamin C	17mg	19%
Calcium	390mg	39%
Iron	4mg	22%

* Percent Daily Values are based on a 2,000 calorie diet.