Busiate with Pesto alla Trapanese

A sun-soaked pasta from Trapani in western Sicily, this dish pairs hand-twisted busiata with pesto alla Trapanese, a fresh, uncooked sauce of ripe tomatoes, almonds, basil, garlic, olive oil, and pecorino. It's simple enough for a weeknight yet elegant enough as part of a more sophisticated meal.
The quality of the olive oil will define the dish, and our first recommendation would be Titone PDO from near Trapani, whose aromatic notes will nicely pair with the almonds and tomatoes.
Using Pastificio Minardo’s Busiata will also make a difference, as the ancient wheat variety and the slow-drying process give a pasta which is tasty, easy to digest, low in gluten and high in minerals.

Ingredients (3-4 pax):

• 3 medium ripe tomatoes or 2 cups ripe cherry tomatoes, chopped

• 1 cup fresh basil leaves

• ½ cup blanched almonds

• 1–2 garlic cloves

• ½ cup grated Pecorino Romano (or a mix of pecorino and Parmigiano Reggiano)

• ½ cup EVOO

• Sea salt and freshly ground black pepper

• 400g busiata pasta

• Extra basil leaves and toasted almonds, to serve

Instructions:

1. Bring a large pot of generously salted water to a boil.

2. Meanwhile, place the almonds and garlic in a food processor and pulse until finely chopped. Add the basil and pulse again.

3. Add the tomatoes, cheese, and EVOO, then pulse briefly until the mixture becomes a rustic, slightly chunky sauce. Season with salt, pepper. Avoid over-processing – the texture should remain fresh and vibrant.

4. Cook the busiata until al dente according to the package instructions. Reserve ½ cup of the pasta cooking water before draining.

5. Toss the hot pasta with the pesto, adding a splash of the reserved cooking water as needed to create a silky coating.

6. Divide among warmed bowls and finish with extra pecorino, basil leaves, toasted almonds, and a drizzle of EVOO.