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Busiate with Pesto alla Trapanese
Food Busiate with Pesto alla Trapanese

Busiate with Pesto alla Trapanese

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About

A traditional pasta unique to the city of Trapani, served with a delicious local pesto made of almonds and fresh tomatoes. You can find authentic places to try it on the Map section.

Flavors, dishes and restaurants

Cuisine

Busiate con l'Aglio is one of the most distinctive pasta dishes in Italia. It originated from the culinary exchanges at the port of Trapani, combining fresh tomatoes, raw garlic, basil, and crushed local almonds into a rich, aromatic pesto sauce.

Ingredients

  • 400g Busiate pasta
  • 250g fresh ripe tomatoes
  • 50g peeled local almonds
  • 2 cloves of garlic
  • 1 bunch of fresh basil
  • Extra virgin olive oil, salt, and pepper

Preparation

  1. Crush the garlic, basil, almonds, and a pinch of salt thoroughly in a mortar until they form a paste.
  2. Add the peeled tomatoes and continue crushing, then slowly incorporate the extra virgin olive oil.
  3. Cook the Busiate pasta in boiling salted water until al dente.
  4. Drain the pasta and toss it thoroughly with the cold prepared pesto before serving.

Practical notes before you go

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