Busiate with Pesto Trapanese

Busiate with Pesto Trapanese is a vibrant dish originating from Trapani, Sicily, known for its unique twist on traditional pesto. This recipe combines fresh cherry tomatoes, fragrant basil, and toasted almonds, creating a flavorful and aromatic sauce. Unlike classic pesto, which typically uses pine nuts, Pesto Trapanese incorporates almonds for a delightful nuttiness that complements the sweetness of the tomatoes.

The busiate pasta, characterized by its twisted shape, is perfect for holding onto the sauce, ensuring every bite is packed with flavor. This dish is not only easy to prepare but also showcases the fresh ingredients typical of Sicilian cuisine.

It’s a great way to enjoy a taste of Sicily at home, bringing together simple yet vibrant flavors for a satisfying meal. Whether enjoyed as a quick weeknight dinner or a special occasion dish, Busiate with Pesto Trapanese is sure to impress with its refreshing taste and beautiful presentation.

Ingredients for Busiate with Pesto Trapanese

• Tomatoes: 2 cups cherry tomatoes (or 2 cups Piccadilly tomatoes if preferred) — Cherry tomatoes are sweet and easily found, while Piccadilly tomatoes are more traditional but harder to locate.
• Pasta: 12 ounces busiate pasta — This corkscrew-shaped pasta is perfect for holding the sauce. If busiate is unavailable, you can substitute with farfalle or rotini.
• Nuts: ½ cup blanched or toasted almonds — Almonds are the traditional choice for this pesto, reflecting the nut culture of Sicily. You can also use pistachios or pine nuts if needed.
• Basil: 2 cups fresh basil leaves — Fresh basil adds vibrant flavor and aroma to the pesto.
• Garlic: 2 cloves garlic — Garlic provides a robust flavor that complements the other ingredients.
• Olive Oil: ½ cup extra virgin olive oil — This is drizzled in to achieve the desired creamy consistency for the pesto.
• Parmesan Cheese: ½ cup grated Parmesan cheese — This adds a salty, nutty flavor and richness to the pesto.
• Salt: 1 teaspoon kosher salt (adjust to taste) — Enhances the overall flavor of the dish.

Step by Step Process to Make Busiate with Pesto Trapanese

Step 1: Boil the Pasta

• Prepare Water: Bring a large pot of water to a boil. Once boiling, add kosher salt to enhance the flavor of the pasta.
• Cook Pasta: Add 12 ounces of busiate pasta to the boiling water and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Once done, reserve ¼ cup of the pasta water and then drain the pasta.

Step 2: Prepare the Pesto Ingredients

• Combine Ingredients: In a food processor, add 2 cups of fresh basil leaves, 2 cloves of garlic, ½ cup of blanched or toasted almonds, and 1 teaspoon of kosher salt. Pulse the mixture until it is finely chopped and well combined.

Step 3: Add Tomatoes and Olive Oil

• Incorporate Tomatoes: Add 2 cups of cherry tomatoes to the mixture in the food processor. While processing, gradually pour in ½ cup of extra virgin olive oil. Continue to blend until the mixture is smooth but still has some texture.

Step 4: Mix in the Cheese

• Add Cheese: Pour in ½ cup of grated Parmesan cheese into the pesto mixture. Pulse again until the cheese is fully integrated and the pesto reaches a creamy yet textured consistency. You can adjust the amount of olive oil if necessary to achieve your desired thickness.

Step 5: Combine Pasta and Pesto

• Combine in Pot: Return the drained pasta to the pot you used to boil it while it’s still hot. Pour the prepared pesto over the pasta and toss to combine. The heat from the pasta will help soften the cherry tomatoes and create a creamy texture.

Step 6: Adjust Consistency

• Finalize the Dish: If the pasta seems dry, gradually add a bit of the reserved pasta water until you reach your desired consistency. Toss everything together until the pasta is evenly coated in the pesto.

Step 7: Serve

• Presentation: Serve the Busiate with Pesto Trapanese warm, garnishing with additional Parmesan cheese or fresh basil if desired. Enjoy this delicious Sicilian dish!

Pro Tips

• Add Olive Oil Gradually: When making pesto, pour the olive oil into the food processor slowly. This allows you to monitor the consistency of the pesto and adjust the amount as needed for a smooth texture.
• Choose Quality Oil: Opt for high-quality extra virgin olive oil. Since this dish isn’t cooked, the flavor of the olive oil significantly impacts the overall taste, so using a good quality oil will enhance the dish.
• Use the Hot Pasta Pot: Combine the pesto with the pasta in the same pot you used to boil the pasta. The residual heat from the pot helps to warm the sauce, making it creamier and allowing it to cling better to the pasta.
• Texture Control: Keep an eye on the texture of the pesto as you blend. You want a creamy consistency that still has some texture, so avoid over-processing.
• Taste and Adjust: After mixing in the cheese, taste the pesto and adjust the seasoning if needed. You can add more salt, cheese, or olive oil to achieve the desired flavor.
• Serve Immediately: Pesto dishes are best enjoyed fresh. Serve the Busiate with Pesto Trapanese right after combining it with the pasta to ensure optimal flavor and texture.

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