Busiate and Pesto alla Trapanese are a Sicilian match made in heaven. It makes sense, after all, both this pasta shape and this pasta condiment originate form the Trapani area of Sicily. Try it for yourself!
Bag of busiate
1 tin 400 gr San Marzano tomatoes
1 big bunch of fresh basil
100 gr of Romana peeled or unpeeled almonds
1 clove of garlic
100 ml extra virgin olive oil
pinch of fine sea salt
50 gr of freshly grated cheese (parmigiano or pecorino, optional)
1. While the pasta is cooking, put all the remaining ingredients, except the cheese, in a food processor or a mortar. Grind well, but not too much. I like to add some of the almonds at the very end of grinding, to allow for bigger pieces.
2. Drain the pasta “al dente”. Add the sauce to the pasta and mix well.
3. If you are using cheese, add the cheese and mix. Serve immediately.