Busiate alla Trapanese
Learn how to make a popular recipe from Sicily with a unique tomato almond pesto sauce and a fun corkscrew pasta!
Servings: 6 servings
Calories: 378kcal
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
- Food Processor
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
Pasta - If you can't find busiate, feel free to substitute other pasta twists, such as campanelle, cavatappi, cellentani, casarecce, or gemelli.
Cheese - Pesto alla Trapanese is traditionally made with Pecorino Siciliano. It can be difficult to find in the U.S., but you can substitute Pecorino Romano, which has a sharper flavor. You may also use Parmesan cheese, or you can use a blend of Parmesan and Pecorino.
More - Make sure to read the information before this recipe card for tips, substitutions, serving suggestions, and more!