Treat yourself to a bowl of Busiate alla Trapanese tonight! This scrumptious Sicilian pasta recipe features a wonderful tomato pesto paired with a distinctive corkscrew pasta. It's a quick, easy, and absolutely mouthwatering combo that you're sure to love!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Ginnie's Take
I love trying out unique pasta shapes, and while browsing at Eataly a few years ago, I stumbled across busiate. This spiral-shaped pasta hails from Sicily's Trapani Province, where it's often paired with an amazing tomato pesto made with almonds. I quickly feel in love with this unique pesto and this fun pasta, and I'm excited to share my version of Busiate alla Trapanese with you today! You won't be able to resist its fresh, summery flavor!
Why You'll Love This Recipe
- Scrumptious Sauce - Unlike classic Basil Pesto Sauce, the Sicilian Pesto used in this recipe includes fresh tomatoes and almonds instead of pine nuts. It's taste similar to the standard pesto, but the tomatoes give the sauce a lighter, sunny flavor that's so delish!
- Fun Pasta - If you like trying new pasta shapes too, you're going to love busiate! It looks like an old school telephone cord, and the twist are perfect for trapping all that yummy pesto. Can't find busiate? Don't worry, other twisty shapes work great, too.
- Super Easy to Make - This sauce is simple to make, and it's ready in the time that it takes to cook the pasta! Serve this summery pasta for quick weeknight dinner and for fancy dinner parties.
Jump to:
Ingredients
You'll find most of the ingredients for this Sicilian pasta recipe at any grocery store! Here's what you'll need:
- Pasta - Busiate is a traditional Sicilian pasta with a diagonal twist. I've spotted it at Eataly, Amazon, and Sur La Table. If you can't find busiate (or if it's too expensive), feel free to substitute other spiral pasta shapes.
- Tomatoes - This is the perfect recipe for showcasing juicy summer tomatoes! I recommend using cherry tomatoes (or grape tomatoes), although other varieties will work, too.
- Nuts - Almonds are the other key ingredient in this Sicilian pesto. Look for blanched almonds, which have had their skins removed.
- Garlic - Grab a couple cloves of fresh garlic. It gives the pesto a sharp, zesty flavor.
- Herbs - Like most pesto sauces, this one includes fresh basil, and it also includes fresh mint (which is optional).
- Cheese - The recipe calls for Percorino Romano (Pecorino Siciliano is more authentic, if you can find it) or Parmesan cheese. A combination of the two cheeses is a good compromise, as the milder parmesan will temper the bolder Pecorino Romano. Tip: If you are vegetarian, look for Parmesan and Pecorino made with microbial or vegetable-based rennet (both are traditionally made with animal rennet).
- Olive Oil - You'll need some Extra virgin olive oil.
- Spices - Crushed red pepper flakes add a little heat, and you'll use Kosher salt to season the sauce.
You'll Also Need
Grab a large pot to cook the pasta, and a food processor to make the sauce. The sauce can also be prepared in a traditional mortar and pestle, if you prefer.
How to Make Busiate Pasta with Trapanese Pesto
Pasta alla Trapanese is super quick and easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Cook pasta. Start by cooking the busiate in well-salted, boiling water until al dente. When it's done, reserve a little pasta cooking water, then drain the pasta.
- Make sauce. While the pasta cooks, prep the sauce. You'll start by mincing the almonds and garlic in your food processor. Then you'll add the herbs, olive oil, cheese, salt, and crushed red pepper. Once that forms a rough sauce, you'll pulse in the tomatoes.
- Combine pasta + sauce. Return the drained pasta to the pot, then add your homemade Pesto alla Trapanese, along with a splash of pasta cooking water. Mix well, then season with additional salt to taste.
And that's all there is to it! You are going to love the fresh, vibrant flavors of this Busiate alla Trapanese!
Variations
This recipe is fun and easy to customize! Here are a few ideas to try:
- Pasta - Serve the sauce with other pasta twists, such as campanelle, cavatappi or cellentani, casarecce, or gemelli. You could even pair it with penne or spaghetti.
- Tomatoes - Swap out the cherry tomatoes for heirloom tomatoes or other varieties.
- Nuts - Replace the almonds with pine nuts, pistachios, or walnuts.
- Vegan + Dairy Free - Substitute your favorite plant-based parm or skip the cheese.
- Gluten Free - Use your fave GF pasta.
Serving Suggestions
You can serve this Trapanese Pasta recipe on its own for a quick dinner, or pair it with a simple salad (like this easy Garden Salad or this tasty Massaged Kale Salad). A side of Grilled Veggies would make a great pairing, too. And treat yourself to this Caramel Affogato for dessert!
Storage
If you have leftover Busiate con Pesto alla Trapanese, store it in an airtight container in your refrigerator, where it will stay fresh for up to four days. Rewarm leftovers gently in your microwave before serving.
Related Recipes
Looking for more pesto pasta ideas? Try one of these recipes next:
- This simple Pesto Pasta recipe is a classic summer dish!
- Craving a creamy pasta? Then you have to try this luscious Pesto Ricotta Pasta.
- My yummy Pesto Gnocchi is the perfect dinner for a busy weeknight!
- Kale Pesto Pasta is another fun twist on the traditional pesto recipe.
- This unique Cilantro Pesto Pasta with Roasted Vegetebles is bursting with bold flavors!
P.S. Check out all my pesto recipes for everything from sandwiches to salad dressings, and more!
Frequently Asked Questions (FAQs)
The phrase alla Trapanese means that the recipe is prepared in the Trapanese-style, and that it's from Italy's Trapani Province. Trapani is also the name of a Sicilian city on the island's west coast.
Busiate is traditionally served with Pesto alla Trapanese (tomato almond pesto). It also works great in Sicilian pasta dishes, like Pasta alla Norma, and it can be paired with other pestos and tomato sauces, too.
Busiate was traditionally made by coiling pasta diagonally around the stem of the busa plant (ampelodesmos mauritanicus), a Mediterranean grass that's indigenous to Sicily. These days, it's often made by wrapping pasta around a metal (or wood) rod.
Other spiral-shaped noodles makes a good substitute for busiate pasta. Try using campanelle, cellentani or cavatappi, casarecce, or gemelli instead.
Pesto alla Trapanese is unique because it includes tomatoes and almonds. The more common Pesto alla Genovese that we all know and love uses pine nuts and isn't made with tomatoes.
Busiate alla Trapanese
Ingredients
- 1 package (17.6. ounces / 500 grams) busiate pasta (or other pasta twists)
- ½ cup blanched almonds (I used slivered almonds)
- 2 large cloves garlic
- 1 cup fresh basil leaves (lightly packed)
- small handful fresh mint leaves (optional)
- ½ cup extra virgin olive oil
- ¼ cup shredded Pecorino cheese (or Parmesan cheese; see note)
- ½ teaspoon kosher salt
- ¼ to ½ teaspoon crushed red pepper flakes
- 1 pound (454 grams) cherry tomatoes (or grape tomatoes; about 3 cups)
Equipment
Instructions
- Bring a large pot of well-salted water to a boil. Add pasta, then cook until al dente.
- Reserve ½ cup pasta cooking water, then drain pasta.
- While pasta cooks, pulse almonds and garlic in a food processor until finely chopped.
- Add basil, mint (if using), olive oil, pecorino, salt, and pepper flakes to almond-garlic mixture. Process until a rough sauce forms.
- Add tomatoes to food processor, then pulse until they are finely chopped.
- Taste pesto, then season with additional salt to taste (I used 1 teaspoon total).
- Return drained pasta to cooking pot (off heat), then add pesto, along with a splash of pasta cooking water. Mix until pasta is coated in sauce, adding more water only if needed.
- Season pasta with additional salt, if needed. Serve hot. Enjoy!
Notes
Nutrition
