Pesto alla Trapanese is a go-to dish for us at Gustiamo, one that will easily become part of your spring and summer repertoire once you have tried it. It’s traditional, it’s easy to make, and it’s that perfect combination of complex and comforting. The deep taste and the crunchiness of the Romana almonds give this pasta a uniquely elegant and exotic touch. Furthermore, the natural sweetness and nuttiness of the Tumminia flour, the Sicilian ancient grain variety of wheat used to make Busiate, pairs marvelously with this pesto.
SERVES: 5 people
TIME: 15 minutes
- Busiate, 1 bag (500 gr/1.1 lbs)
- Piennolo tomatoes, 250g / 1 cup (about 1/2 jar)
- Fresh basil, 60g / 2.1 oz
- Unpeeled Noto Romana Almonds, 100g / 3.5 oz
- Garlic, 1 clove
- Extra virgin olive oil, 120ml / 1/2 cup
- Fine sea salt, 1 tsp
- Peperoncini chili peppers, 1/2 tsp or to taste
- Ricotta Salata or Pecorino cheese, 50g / 1/2 cup, freshly grated
- Bring a large pot of salted water to a boil.
- Put Piennolo tomatoes, basil, 3/4 of the almonds, garlic, EVOO, sea salt, and chili peppers in a food processor or a mortar. Grind all the ingredients until the almonds reach a medium-fine grind. Add the remaining almonds at the very end of grinding to allow for bigger pieces.
- Cook Busiate al dente. Drain, saving 1/3 of a cup of pasta water.
- Put Busiate and pesto in a serving bowl, add the pasta water and stir until the pasta is well coated with the sauce.
- Serve immediately and finish by grating cheese on each plate.