Travel to Italy

Travel to Italy
Travel to Italy

Italian Recipes

Italian Recipes
Italian Recipes

Dessert Recipes

Dessert Recipes
Dessert Recipes

Busiate with Trapanese Pesto-Busiate con Pesto alla Trapanese

What do you do when you have an abundance of basil? Make pesto, of course! This is a pasta with Trapanese pesto. It's not a typical pesto, but a Sicilian one from Trapani.


I had a chance to enjoy this wonderful pesto last month in Aosta, Italy. Our cousin Giada cooked for us and brought over her special pesto and she even had busiate pasta from Sicily. Her father ordered a case of it from Sicily, as they loved it so much.  Every region of Sicily has a pasta dish that is typical for that particular area.  The province of Trapani is famous for Busiate alla Trapanese. Busiate are also known as maccaruna di casa, busiate are made of durum wheat and water and are probably Sicily's most famous pasta lunga. They're traditionally made by taking portions of dough and forming ropes. The ropes are then rolled around a thin iron rod that's like a knitting needle and called a ferretto.  The sauce is also known as agghiata trapanisa or agliata trapanese and is sometimes served with bread crumbs on top instead of grated cheese.

The pesto is typically made with a mortar and pestle. It could be made with a food processor, but you want to make sure you have a thick and sort of chunky composition and I guarantee your friends in Trapani would tell you to do it by hand the way it should be done. Giada did hers by hand and it does take a little work to get it the right consistency. You don't want to puree it and have it be all liquid. It's typically made with almonds, but for this recipe it was made with pinoli and was just delicious. If you do make it ahead, you should bring to room temperature before serving combining it with the pasta. If you can't find busiate and don't make your own, fusilli is a great alternative for this pesto. The pesto may be held at room temperature for two hours. It is usually served with toasted breadcrumbs but is always wonderful with grated Parmigiano Reggiano. If you serve it with toasted breadcrumbs, you will have a super easy and delicious Sicilian vegan pasta dish.

Whether you make this pesto in a food processor or with the traditional mortar and pestle, the goal is to make a thick, somewhat chunky emulsion.  Refrigerate the pesto for longer storage, bringing it to room temperature prior to dressing the busiate.

This is gorgeous Giada! She's very proud of the Sicilian part of her heritage and I'm so happy that she explores their recipes and shares them with the family.


Blanch tomatoes in small pot of boiling water. Peel them and chop into quarters. Remove the seeds and drain them while getting other ingredients together.




Yield: 4-6 servings

Busiate with Trapanese Pesto-Busiate con Pesto alla Trapanese

A flavorful summer pesto from Sicily that is perfect for an easy weeknight dinner.
prep time: 10 MINScook time: 10 MINStotal time: 20 mins

INGREDIENTS:


  • 1 1/2 pounds ripe, fresh tomatoes
  • 4 ounces pinoli
  • 2 medium cloves garlice, peeled and roughly chopped
  • 20 basil leaves
  • 1/2 cup extra-virgin olive oil
  • salt and pepper to taste

INSTRUCTIONS


  1. Mortar and pestle directions:

    Blanch tomatoes in small pot of boiling water. Peel them and chop into quarters. Remove the seeds and drain them while getting other ingredients together.

    Finely grind the pinoli with the garlic. When it is combined, add in the basil and grind until incorporated. Add the tomatoes in 3 portions making sure they remain chunky. Transfer the
    mixture to a large bowl and add the salt and pepper to taste. Slowly drizzle in the olive oil and mix with a wooden spoon. Cover the bowl and set aside for up to two hours until ready to use. Refrigerate if will be for longer than that time.
  2. Food processor directions:


    Place blanched and drained tomatoes, pinoli, garlic, basil and salt in the bowl of the processor. Pulse until you get a chunky paste. Slowly add the olive oi through the feed tube and blend well. Check the seasoning and add salt and pepper to taste.
  3. Bring a large pot of water to a boil and when the water reaches a boil, add salt to taste. Add the pasta and cook until al dente, for 9-12 minutes depending on the brand. If using fresh pasta, it will be ready in about 1-3 minutes. Drain pasta and transfer to the bowl with the pesto and and mix very well; serve immediately.
Created using The Recipes Generator

2 comments

  1. Yummy! Slurp! Keeping mouth shut is not an easy task after seeing this delicious recipe!

    ReplyDelete