Busiate with Pesto Alla Trapanese {Sicilian Almond, Basil & Tomato Pesto}
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Busiate Pasta With Pesto Alla Trapanese

Busiate pasta with Pesto Alla Trapanese is one of the ancient pasta recipes from Western Sicily. Delicious, simple and unique!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Pasta
Cuisine: Italian
Servings: 4


  • 12 oz busiate pasta (340g)
  • ½ lb tomatoes (250 g)
  • 2 cups fresh basil leaves (40-50 g)
  • cup blanched almonds (60 g)
  • 2 tbsp Pecorino cheese , grated
  • 3 tbsp Extra virgin olive oil
  • ½ - 1 garlic clove , core removed
  • Salt to taste
  • Ricotta Salata OR

For serving:

  • Toasted Breadcrumbs OR
  • Pecorino Cheese OR
  • Plain


  • Make Pesto Alla Trapanese
  • Blanch Tomatoes: Put a large pot of water to boil (you’ll use it for boiling pasta afterwords).
  • Cut an x into the top of each tomato.
    Once water is boiling immerse tomatoes for 60 seconds.
    Transfer tomatoes into a bowl with cold water.
    Peel of tomato skin.
    Remove extra water and seeds.
  • Place all ingredients except Pecorino cheese and extra virgin olive oil in a food processor or a countertop blender.
  • Pulse a couple of times until you get even, slightly crumbly texture.
    Add Pecorino cheese and extra virgin olive oil.
  • In the meantime cook busiate in salted hot boiling water until ‘al dente’ (according to instructions on the package).
  • Once pasta is ready reserve some cooking liquid and drain the rest.
  • Return pasta to the pot, add pesto, toss everything for a mere minutes until all the flavors combine. If pasta seems too dry add some cooking liquid you’ve previously set aside.
  • Serve immediately!
  • Top with ricotta salata (salted ricotta cheese) or pecorino cheese or toasted breadcrumbs or simply plain as it is.