Ingredients
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250 g Tomatoes
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400 g Busiate pasta
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1 clove Garlic
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1 tablespoon Pecorino cheese
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to taste Pepperblack
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50 g Basil
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50 g Almond
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to taste Salt
Directions
Busiate recipe. Pesto alla Trapanese originated in western Sicily, specifically in the ports of Trapani, where in fact the ships of the Genoese stopped and introduced pesto to the Sicilians.
The Trapanese later modified the traditional recipe by adding ingredients typical of their area, namely almonds, fresh tomatoes and virgin oil. Trapanese pesto goes well with different types of pasta, but the most popular and widely used is Trapanese busiate.
Steps
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1
Done
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Ancient tradition calls for all pesto ingredients to be pounded in a mortar (round-bottomed vessel made of wood or metal), but in the absence of this, a blender will also do. |
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2
Done
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First put a pot of water on the stove. Carefully wash the tomatoes and when the water starts to simmer scald them for 5 minutes. |
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3
Done
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While waiting for the tomatoes, add some almonds in a pan with a little Oil to toast them, done this once ready set them aside. |
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4
Done
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Once the tomatoes have been drained, remove the skins and place them in a mortar or blender where you should then add basil, peeled almonds and garlic. |
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5
Done
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Blend everything until smooth. |
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6
Done
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Cook the busiate in plenty of salted water and drain when al dente. |
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7
Done
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Finally, season the busiate with the pesto and thus savor the unmistakable taste the latter provides. |
