Pesto alla Trapanese with Busiate Pasta

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



  1. Bring a large pot of salted water to a boil.
  2. 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.
  3. Cook Busiate al dente. Drain, saving 1/3 of a cup of pasta water.
  4. Put Busiate and pesto in a serving bowl, add the pasta water and stir until the pasta is well coated with the sauce.
  5. Serve immediately and finish by grating cheese on each plate.

pesto trapanese recipe busiate sicilian pasta



Join the Conversation

  1. Oh, but I do know this pasta, and it is out of this world. It quickly cooks up and delivers a delightful “bite” that is never gummy, something of a surprise in the world of whole grain pasta. This one has it all, history, the grace of an heirloom wheat, flavor, texture, and the unique visual appeal of a member of the fusilli family. Your recipe sounds a lot like mine, but I also top it with some coarse bread crumbs toasted in a nice olive oil from Castelveltrano. Who could ask for more?

    1. Faith Ann Lubitz says:


  2. This looks so good. I never thought of using tomatoes in a pesto!

  3. Is it dried chili peppers?

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