Is it a classic basil pesto? A salsa? A plane?! NO! It’s Pesto Alla Trapanese! Though tomatoes in pesto may sound crazy, Pesto Alla Trapanese is Sicily’s answer to Liguria’s more famous basil-rich pesto sauce. The two pestos have quite a lot in common, as both are full of fresh basil, nuts, garlic, olive oil, and parmesan cheese. However, where Ligurian pesto uses pine nuts, Sicily’s one uses almonds, then also adds juicy tomatoes on top of that for a uniquely delicious pesto. It’s served with Handmade Busiate pasta that is perfect for catching all the little bits of pesto!
Busiate With Pesto Alla Trapanese
Ingredients
- 1 recipe Handmade Busiate
- 1 large tomato, cut into chunks
- 1 big bunch of fresh basil
- ¾ cup almonds
- 2 cloves garlic
- ¼ cup grated parmesan cheese, plus more for serving
- ½ cup extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Red peppers flakes, to taste
Instructions
- Bring a large pot of salted water to a boil. Add in the Handmade Busiate and cook for 4 minutes, until al dente.
- Meanwhile, blend the tomato, basil, almonds, garlic, and parmesan cheese in a food processor or mortar and pestle, until roughly chopped. Stream in the olive oil while continuing to blend. Taste and season with salt, pepper, and red chili flakes. Pour into a large bowl.
- Drain the cooked pasta and add to the bowl of pesto. Toss with a pair of tongs, then serve immediately topped with more grated parmesan cheese.
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