Busiate

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Busiate

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Ingredients

Adjust Servings:
250 g Tomatoes
400 g Busiate pasta
1 clove Garlic
1 tablespoon Pecorino cheese
to taste Pepper black
50 g Basil
50 g Almond
to taste Salt

Nutritional information

145
Kcal
11.60 g
Fat
0.70 g
Fiber
6.90 g
Protein
3.30 g
Carbohydrates

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Ingredients

Directions

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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.

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Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

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.

5
Done

Blend everything until smooth.
Next add grated pecorino cheese, a pinch of salt and oil, after mixing carefully pour everything into a bowl.

6
Done

Cook the busiate in plenty of salted water and drain when al dente.

7
Done

Finally, season the busiate with the pesto and thus savor the unmistakable taste the latter provides.

Eatsitaly

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