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

Serves 4-6


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
3 pieces of chili peppers
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.

2 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?

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