Busiate with Trapanese Pesto-A delicious Sicilian pasta dish made with fresh tomatoes, basil, garlic, pinoli and extra-virgin olive oil. The province of Trapani is famous for this delicious pasta recipe. Enjoy this all summer long!
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 province of Sicily has a pasta dish that is typical for that particular area. The province of Trapani is famous for Busiate alla Trapanese.
Jump To
- What is Busiate pasta?
- Why you'll love this Trapanese pesto?
- Food processor vs Mortar and Pestle
- Trapanese pesto history
- Here is what you need to make this delicious Sicilian pesto:
- How to make pesto alla Trapanese
- How long does pesto Trapanese stay fresh at room temperature?
- What do you serve on top of busiate with pesto Trapanese?
- Variations of Trapanese Pesto
- FAQ'S
- Some other Sicilian recipes to enjoy:
- Easy Busiate Pasta with Trapanese Pesto
What is Busiate pasta?
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.
Why you'll love this Trapanese pesto?
- Super quick recipe
- The recipe is completely vegetarian
- You can use a food processor or a mortar and pestle
- The pesto can be used on pasta, as a dip, or as a spread for sandwiches
- It's flavorful and delicious!
- It's also very versatile – you can add different ingredients to change up the flavor depending on your preferences. For example, you could try adding some Parmesan cheese for added richness, pine nuts for a nutty flavor, or sun-dried tomatoes for an extra punch of flavor.
Food processor vs Mortar and Pestle
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.
Trapanese pesto history
Trapanese pesto, also known as pesto alla trapanese or pesto rosso, is a traditional sauce that originates from the Sicilian city of Trapani, located on the western coast of the island. The sauce is typically made with a combination of almonds, tomatoes, garlic, basil, and olive oil.
The history of Trapanese pesto can be traced back to the Arab influence on Sicilian cuisine during the Middle Ages. The Arabs introduced almonds and other nuts to Sicily, which were then incorporated into local recipes. Tomatoes, which are a key ingredient in Trapanese pesto, were also introduced to Sicily by the Spanish in the 16th century.
Over time, Trapanese pesto became a staple of the local cuisine in Trapani and the surrounding region. It is typically served with pasta, such as spaghetti or busiate, and can also be used as a sauce for fish or vegetables.
In recent years, Trapanese pesto has gained popularity beyond Sicily and can now be found in many Italian restaurants around the world. It is known for its fresh and flavorful taste, which combines the sweetness of tomatoes with the nuttiness of almonds and the freshness of basil.
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.
Here is what you need to make this delicious Sicilian pesto:
Ingredients:
- tomatoes
- basil
- garlic
- pinoli
- extra-virgin olive oil
- salt and pepper
Tons of fresh basil is essential! If it's the summertime, you may have some growing in abundance.
It's not easy to find busiate at any market in the States. I found several brands on Amazon and one of them was really good (the second one was mediocre). This brand was the nice one.
How to make pesto alla Trapanese
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.
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.
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.
Refrigerate the pesto for longer storage, bringing it to room temperature prior to dressing the busiate.
These are the original photos I took with my phone in 2017 in Aosta.
This was Giada's finished pesto. It was delicious!
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.
How long does pesto Trapanese stay fresh at room temperature?
The pesto keeps fine at room temperature for two hours.
What do you serve on top of busiate with pesto Trapanese?
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.
Variations of Trapanese Pesto
While the traditional recipe for Trapanese pesto typically includes almonds, tomatoes, garlic, basil, and olive oil, there are several variations of the recipe that incorporate different ingredients or preparation methods. Here are a few examples:
- Sun-Dried Tomato Trapanese Pesto: This variation replaces fresh tomatoes with sun-dried tomatoes, which gives the pesto a more concentrated and intense flavor. It can be made with either roasted or raw almonds.
- Pistachio Trapanese Pesto: This version of the recipe swaps almonds for pistachios, which are a common ingredient in Sicilian cuisine. The pistachios add a distinct flavor and texture to the pesto.
- Vegan Trapanese Pesto: For those who follow a plant-based diet, this recipe uses nutritional yeast instead of Parmesan cheese to give the pesto a cheesy flavor. It also omits the garlic for a milder taste.
- Grilled Trapanese Pesto: This variation involves grilling the tomatoes and garlic before blending them with the other ingredients. This gives the pesto a smoky flavor and a slightly different texture.
- Arugula Trapanese Pesto: This recipe incorporates arugula in addition to basil, which adds a slightly peppery taste to the pesto. It can be made with either almonds or pine nuts.
- Lemon Trapanese Pesto: This version of the recipe includes the juice and zest of a lemon, which adds a tangy and refreshing flavor to the pesto. It can be made with either almonds or walnuts.Regenerate response
FAQ'S
Alla Trapanese is an Italian phrase that literally translates to “in the style of Trapani.” Trapani is a region in Sicily, Italy where this pesto originated. The unique flavor of the pesto comes from combining fresh tomatoes, pinoli (pine nuts) garlic, and basil with olive oil and seasoning for a fresh and flavorful pesto.
Basil pesto is made with fresh basil, whereas regular pesto can use any type of herb or combination of herbs. Basil is the most common flavor in pesto but other options such as parsley and cilantro can be used as well.
Pesto can be either healthy or unhealthy depending on the ingredients used. Traditional pesto is made with olive oil, fresh basil, and Parmesan cheese which all provide health benefits such as proteins, antioxidants, vitamins, and healthy fats. However, store-bought versions of pesto may be loaded with salt and preservatives so it's best to make your own pesto at home using fresh ingredients.
Yes, homemade pesto should be stored in the refrigerator for up to one week. If you don't plan on eating it within a week, you can also freeze it for up to three months. Be sure to store the pesto in an airtight container and use a spoon or spatula to scoop it out so as not to contaminate it with any bacteria from your hands.
Yes, Trapanese pesto is completely vegan.
Basil pesto is not vegan because it typically contains Parmesan cheese, which is made from cow's milk. If you are looking for a vegan version of basil pesto, try making it with nutritional yeast instead of Parmesan cheese.
Some other Sicilian recipes to enjoy:
Originally published July 2017 and updated in March 2023 for content and photos.
Easy Busiate Pasta with Trapanese Pesto
Equipment
Ingredients
- 1 1/2 pounds ripe fresh tomatoes
- 4 ounces pinoli
- 2 medium cloves garlic peeled and roughly chopped
- 20 basil leaves
- 1/2 cup extra-virgin olive oil
- salt and pepper to taste
Instructions
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.
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.
- 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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
jovina says
Looks delicious
Lily says
Yummy! Slurp! Keeping mouth shut is not an easy task after seeing this delicious recipe!
Mary says
Found this recipe while looking for more sauces to accompany our homemade ‘busiate’. I’ve heard similar shapes called filej, fileja, fusilli and you’re right again - my Calabrian suocera calls them ‘maccaruni’. Looks delicious and I will definitely be making this as soon as I have a garden full of tomatoes. Not the same in January.
Funny, but not surprising, that you had this in Aosta. Another great and relatively lesser known part of Italy!
Lisa says
Delicious recipe, thanks! Great blog design. I like to follow your creative ideas in blogging. Looking forward to your exciting posts!
Peter says
Looks delicious, going to try using pinoli nuts instead of almonds, which are traditionally used in Sicily.
Lora says
Hi Peter-Pinoli is used traditionally in the Pesto Genovese. When it arrived in Trapani, they subbed pinoli with their local almonds. Here is a little history in Italian: La ricetta del pesto alla genovese “sbarcò” in Sicilia grazie ai marinai liguri. I trapanesi, dovendo usare i prodotti del territorio sostituirono i pinoli con le mandorle e aggiunsero i pomodori: nacque così il pesto alla trapanese. Enjoy!!
Pawan Yadav says
Thanks for the delicious recipe, I love such recipes!
amos garrett says
Is this dish ever topped with grated cheese(es)--Amos
Lora says
Traditionally I've seen made just almonds, tomatoes and garlic. You could add cheese, if you like. I sometimes also top it with toasted bread crumbs.
Anne says
I want to thank you for sharing authentic Sicilian recipes...brings back memories from my childhood. This was delicious! Making it all summer!