BUSIATE WITH TRAPANESE PESTO-BUSIATE CON PESTO ALLA TRAPANESE
A flavorful summer pesto from Sicily that is perfect for an easy weeknight dinner.
- 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
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.