|Easy||15 min||4 Serves||Medium|
Busiate are a fresh type of pasta typical of Trapani —eastern Sicily—. They take their name from the tool with which they are prepared: the “i busi” or “iron knitting needles”, which give them their characteristic spiral shape.
The people of Trapani modified the original pesto recipe by adding, first, typical local ingredients, and then, almonds and dried or fresh tomatoes. It is, in fact, a variant of the famous Genoese pesto that the Genoese themselves introduced to the people of Trapani in more ancient times, when the ships of the Ligurian capital would stop in the Sicilian ports on their way back from the East.
|Pesto alla Trapanesse||190grs|
|Extra Virgen Olive||to taste|
To prepare the busiate with pesto alla trapanese, first put a pot full of water on the stovetop and bring it to a boil. This water will be used for cooking the pasta.
In the meantime, prepare a light sauté that will enhance the flavors of Nasonte’s pesto alla trapanese:
put a pan on the heat, peel a clove of garlic and lightly mash it with your hand. Pour a drizzle of Vardaro extra virgin olive oil into the pan, add the garlic and brown it. Then, incorporate the ready-to-use pesto alla trapanese and let it warm up slightly.
Don’t forget to cut the cherry tomatoes that will be used to decorate the dish.
When the water for cooking the busiate comes to a boil, add salt according to taste and add the pasta. Stir occasionally and, after about 10 minutes, the pasta will be “al dente”.
Drain the busiate well and add them to the previously prepared dressing.
Mix well over medium heat, serve hot and garnish with the cherry tomatoes.
Storage & Preservation
Consume immediately. You can keep it in the refrigerator for up to 1 day. Freezing is not recommended