Busiate con pesto Siciliano
Region: Sicily / Trapani
Busiate or Busiati is a spiral shaped pasta. Check the reference here. If you can’t find Busiate then you can either make them yourself (yes, it is possible, check the Notes below) or use whatever type of long and twisty pasta you can find.
Cooking time: approx. 15 min
You need: a food processor, a mixing bowl and a pot.
For the Pesto
- 2 cups (glasses) cherry tomatoes
- 3/4 cup almonds, sliced and toasted
- 1/2 cup fresh basil leaves – packed
- 1/2 cup (50 g, or 1.7 oz) finely grated Parmesan cheese, plus a little more for serving
- 5 Tbsp extra virgin olive oil
- 2 Tbsp capers, drained
- 2 Tbsp golden raisins
- 1/4 Tsp chile flakes
- 3 anchovies, drained
- 2 cloves garlic, minced
- 1 peperoncino, seeded, stemmed and coarsely chopped
- Salt and freshly ground black pepper, to taste
Make the Pesto
- Put the tomatoes in a food processor and process until finely chopped.
- Pour into a sieve to drain the excess juices.
- Return the tomatoes to the processor and add the almonds, basil, Parmesan, oil, capers, raisins, chile flakes, anchovies, garlic, and peperoncini,
- Process until finely ground.
- Season with salt and pepper.
- Put it in the fridge until you need it. (Don’t put it in the fridge if you’re going to use it 10 min later.)
Make the Pasta
- Put it in a large pot, and boil it to al-dente (according to instructions)
- Drain the cooking water but keep 1/4 cup.
- Transfer the pasta to a large bowl along with the pesto.
- Toss them to combine.
- Add a couple of Tbsp of cooking water, if needed, to even out the pesto sauce.
- Transfer to a large serving platter, or plates, and serve with more Parmesan.
Notes on Busiate Pasta with Sicilian Pesto
- Try to buy real Parmesan, and grate it at home. It does make a difference.
- How to make Busiate pasta: here.
- Some versions of Busiate pasta contain eggs.