Busiate with trapanese pesto, quick and easy recipe


These busiate with trapanese pesto are typical of the Sicilian city of Trapani, a city that I was able to visit a few years ago and from which I brought a little book of Sicilian recipes full of suggestive dishes. Sicilian cuisine is based on products from the land, mainly tomatoes, aubergines or artichokes, and from the sea such as tuna, anchovies and sardines. And for desserts the ricotta present in the cassata or the cannoli.

Although the best known pesto is Genoese, based on basil, pine nuts, garlic and cheese, in Italy there are a lot of different pesto since, for example, pine nuts can be substituted for another dried fruit, dried tomatoes can be added or as in this case, fresh tomatoes. If you don't have busiate or another similar pasta, use some spaghetti or noodles.


For 4 people
  • Dry short pasta (busiate or similar)
  • Ripe tomato 1 kg
  • Garlic clove 4
  • Peeled and roasted almonds 100 g
  • Basil a sprig
  • Extra virgin olive oil 150 g
  • Grated Parmesan cheese
  • Salt
  • Ground black pepper

How to make busiate with trapanese pesto

Difficulty: Easy
  • Total time 30 m
  • Elaboration 20 m
  • Cooking 10 m
  • Repose 2 h

We crush the almonds with a little salt in a large mortar, when they are pulverized we remove them from the mortar and put the garlic cloves, the basil and a little salt and chop well. We add the tomatoes and we mash until we have a paste. We put this mixture in a container and add the chopped almonds.

Add the oil and salt and pepper, stir well so that the oil mixes with the sauce and let it rest for about two hours. Cook the pasta in boiling salted water for the time specified on the package. We drain the pasta and add the sauce and serve it with the cheese on the side so that each one is served to their liking.

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