Pesto alla Trapanese with Busiate Pasta

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 from the Trapani area of Sicily. Try it for yourself!

Serves 4-6


1 bag of busiate (500g)
1/2 jar of Corbarino tomatoes
1 big bunch of fresh basil
100 gr of Sicilian peeled or unpeeled almonds
1 clove of garlic
100 ml extra virgin olive oil
1 pinch of fine sea salt
Chili peppers to taste
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.
2. Add some of the almonds at the very end of grinding, to allow for bigger pieces.
3. Drain the pasta “al dente,” add the sauce to the pasta, mix well.*
4. If you are using cheese, add the cheese and mix.  Serve immediately.

*If needed, add a little pasta water (previously set aside).


6 Comments Add yours

  1. Adri says:

    Oh, but I do know this pasta, and it is out of this world. It quickly cooks up and delivers a delightful “bite” that is never gummy, something of a surprise in the world of whole grain pasta. This one has it all, history, the grace of an heirloom wheat, flavor, texture, and the unique visual appeal of a member of the fusilli family. Your recipe sounds a lot like mine, but I also top it with some coarse bread crumbs toasted in a nice olive oil from Castelveltrano. Who could ask for more?

    1. Faith Ann Lubitz says:


  2. Deanna says:

    This looks so good. I never thought of using tomatoes in a pesto!

  3. Frankie says:

    Is it dried chili peppers?

Leave a Reply

Your email address will not be published. Required fields are marked *