Busiate al Pesto Trapanese

Name: Busiate al Pesto Trapanese
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g busiate; 400 g cherry tomatoes; 40 g almonds; 1 bunch basil; 2 garlic cloves; 80 g Pecorino; 4 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Busiate al Pesto Trapanese hails from the sun-drenched province of Trapani in western Sicily, where it graces tables with its vibrant flavors during the long summer months. This dish is a staple in Trapani's culinary repertoire, often enjoyed al fresco, capturing the essence of the region's fresh produce and the tradition of simple, yet deeply satisfying meals.

The dish should envelop your senses with the sweet juiciness of cherry tomatoes, balanced by the creamy richness of almonds and the sharp tang of Pecorino. The fragrant basil and robust garlic weave together in a harmonious embrace, accentuated by a generous drizzle of olive oil. Each forkful is a celebration of the sun-kissed Sicilian landscape, a moment of pure, unadulterated joy.

Ingredients

400 gbusiate
400 gcherry tomatoes
40 galmonds
1 bunchbasil
2garlic cloves
80 gPecorino
4 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water, place it over high heat, and bring it to a rolling boil. Once boiling, add a generous amount of fine sea salt to the water. This will season the busiate as it cooks, enhancing the overall flavor of the dish.
While the water is heating, prepare the sauce. In a wide pan, add 4 tablespoons of olive oil over medium heat. Add 2 peeled garlic cloves and lightly toast them until they turn golden and release their aroma, then remove them from the oil to prevent bitterness.
In a food processor, combine 400 g of cherry tomatoes, 40 g of almonds, the toasted garlic, and a bunch of basil leaves. Pulse until you achieve a coarse paste. Add 80 g of grated Pecorino and a pinch of fine sea salt, then pulse again until the mixture is well combined but still slightly chunky.
Transfer the tomato-almond mixture to the wide pan used earlier. Heat the sauce gently over low heat, stirring occasionally, to meld the flavors together. Taste and adjust the salt if necessary, ensuring the sauce is vibrant and balanced.
Once the water is boiling, add 400 g of busiate to the pot. Cook the pasta until it is just shy of al dente, stirring occasionally to prevent sticking. The pasta should be tender but still have a slight bite in the center.
Before draining the pasta, reserve a cup of the starchy cooking water. This will be used to adjust the consistency of the sauce later.
Drain the busiate and add it directly to the pan with the sauce. Toss the pasta thoroughly to coat each strand with the pesto Trapanese. If the sauce is too thick, gradually add the reserved pasta water, a splash at a time, until the desired consistency is reached.
Serve the Busiate al Pesto Trapanese hot, ensuring each portion is evenly coated with the sauce. The pasta should be glossy and well-seasoned, with the fresh flavors of the tomatoes and basil shining through.