Busiate al Pesto Trapanese
Handmade spiralled semolina pasta from Trapani tossed with a vibrant raw pesto of sweet tomatoes, almonds, garlic, and pecorino.
- Prep
- 50 min
- Cook
- 10 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Wooden pasta board
- •Thin knitting needle or metal ferretto
- •Large mortar and pestle
- •Large saucepan
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 24 g
- carbs
- 82 g
- fibre
- 6 g
- protein
- 18 g
- calories
- 610 kcal
Instructions
- 1
Tip the semolina onto the board, create a well, and gradually pour in the lukewarm water.
- 2
Knead the dough for ten minutes until firm, smooth, and elastic, then rest covered for thirty minutes.
- 3
Cut small pieces of dough and roll them into thin strands about seven centimetres long.
- 4
Place the knitting needle diagonally across a dough strand and roll gently to form a tight spiral.
- 5
Slide the busiata pasta gently off the needle onto a semolina-dusted tray and repeat.
- 6
Pound the garlic, a pinch of salt, and almonds in a mortar until a coarse, creamy paste forms.
- 7
Add the basil leaves and pound with a circular motion against the mortar walls.
- 8
Pound in the chopped tomatoes until crushed, then stir in the olive oil and grated pecorino cheese.
- 9
Cook the fresh busiate in a large pan of salted boiling water for four to five minutes.
- 10
Drain the pasta and toss immediately in a large serving bowl with the cold raw pesto.
Chef's tips
Do not cook the pesto; it must remain raw and fresh to preserve the delicate aroma of the garlic, almonds, and basil. When shaping the busiate, use light, even pressure so the pasta does not stick to the knitting needle. If a mortar and pestle is unavailable, pulse the ingredients briefly in a food processor using short bursts to avoid turning it into a pureed soup.
Ingredient substitutions
- Pecorino Siciliano PDO → Pecorino Romano or seasoned Ricotta Salata
- handmade busiate → dried artisan busiate trapanesi or casarecce
Storage
Store leftover pesto separately in a sealed jar in the fridge for up to two days, topped with a thin film of olive oil.
Reheating
Enjoy leftover dressed pasta at room temperature, as reheating will cook the delicate fresh pesto.
Common mistakes to avoid
- •Cooking or heating the pesto, which ruins the fresh tomato and garlic flavour profile.
- •Rolling the pasta too thick around the needle, which leads to uneven, doughy centres after boiling.
- •Using very watery tomatoes without removing the excess seeds and inner pulp.
Serving suggestions
Cooked Busiate al Pesto Trapanese?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Sicily
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
