Ingredients for 4 people
For the pesto alla Trapanese
300 g plum or Piccadilly tomatoes
50 g blanched almonds
50 g fresh basil
25 g sundried tomatoes
30 g grated mature pecorino cheese
1 clove of red garlic, or ½ clove of white garlic as a substitute
Extra virgin olive oil, fine salt, white pepper to taste
For the Busiate
400 g of Laboratorio Tortellini Alta Tradizione Busiate
Salt to taste
Procedure
Pierce the skin of the tomatoes with a knife and submerge them for a few seconds in boiling water, then cool them quickly and peel off the skins. A pestle and mortar is ideal for this, but it is more practical and faster to use a blender, intermittently at a low speed. First pour in the lightly toasted almonds, then add, in order, the fresh tomatoes, the chopped sundried tomatoes, the garlic, the fresh basil and a drizzle of extra virgin olive oil. When the mixture is thick, uniform and grainy, add the grated pecorino and, if needed, a pinch of salt and pepper to taste.
Cook the Busiate in plenty of salted boiling water. Drain and stir with the pesto without heating it, adding a little pasta water if needed. Serve in warmed individual dishes.
TIPS:
Busiate is typical in the Trapani area, and is often eaten with this sauce, which is characteristic of the region. It has ancient origins, and the story goes that Genoese sailors coming from the East introduced their traditional sauce to the port of Trapani, which was then revised with typical local ingredients – tomatoes and almonds.
