Busiate with pesto alla trapanese
How to make it at home: Busiate with pesto alla trapanese — ingredients, steps, safety tips.
Time: About 30 minutes · Yield: 4 servings
Ingredients
- 400 g busiate
- 500 g ripe, not too watery tomatoes
- 50 g aged pecorino
- 2 garlic cloves
- 1 small bunch basil
- Extra virgin olive oil
- Salt and pepper
- Optional: a handful of peeled almonds
Method
- Bring a large pot of salted water to the boil for the pasta.
- Blanch the tomatoes, peel and seed them and cut the flesh into small pieces.
- Pound the garlic and basil well in a mortar with a pinch of salt.
- Add the tomatoes, season with salt and pepper, then pour in the oil last and mix until smooth.
- Cook the busiate until done, drain and dress straight away with the pesto.
- Serve, grating the pecorino over at the table.
Tips
- This is the Accademia Italiana della Cucina recipe (pasta cu l'agghia).
- According to the Accademia, a variant adds peeled almonds, sometimes toasted, in small pieces.
- The pasta can be topped with fried aubergine, courgettes, potatoes, sausage or small fried fish.
Related topics
Sources
Servings: 4
Themes
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