Full Recipe: https://nofrillskitchen.com/busiate-alla-trapanese/
Hailing from the town of Trapani in the west of Sicily, this recipe for Busiate alla Trapanese is a unique pesto pasta that is quite different to the typical Genovese pesto you might be used to!
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hailing from the town of Trapani in the west of
Sicily you can find busiate alla trapanese all around the island Trapani style pesto is made from fresh
tomatoes and almonds along with a few other herbs so it’s quite different from the typical Genovese
pesto you might be used to it’s also super quick and simple to make and incredibly delicious
and if you’re new here I’m Maggie this is No Frills Kitchen where I teach you how to cook with
confidence with nothing fancy required i like to start with toasting my slivered almonds or use
whole blanched almonds in a 180C 350F oven for about 5 minutes i’m also going to roughly chop
some garlic and roughly chop some pecarino ramano cheese and add it to the bowl of a food processor
traditionally this would be made in a mortar and pestle hence the name pesto and you can absolutely
make it by hand following the same steps outlined in my pesto without a food processor recipe just
make sure to also very finely chop the tomatoes but if you’re using a food processor simply
pulse the almonds garlic and pecorino a few times until everything is well chopped now I’m
going to roughly chop some parsley and roughly dice some fresh tomatoes these are also going
to go right into the food processor along with plenty of fresh basil pulse this until the herbs
are chopped and the tomatoes are broken down now with the machine running stream in some extra
virgin olive oil once that’s all incorporated taste the pesto to adjust for seasoning and add
some salt and pepper where needed and that’s it with making the pesto now go ahead and cook your
busiate in some heavily salted water for a couple of minutes less than the package suggests if you
can’t find busiate pasta then go ahead and use whatever shape you’d like it will be fine with
something like rigatoni or penne and also great with spaghetti if that’s all you can get your
hands on and now we’re going to build a pasta sauce similar to how I do with my Genovese pesto
pasta when the pasta has a minute or two left of cooking add the pesto to a large skillet ladle
in a bit of pasta cooking water into the skillet and mix it to combine with the pesto this should
also gently melt the cheese and create a creamy consistency once the pasta is done use tongs to
lift it from the cooking water into the skillet and toss to combine in the sauce go ahead and
add a splash of pasta water here and there just to adjust the consistency of the sauce as you
toss the pasta in it do this for a minute or two and then you’re done serve the pasta immediately
topping with more pecarino if desired and if you liked this recipe make sure to hit the subscribe
button so you don’t miss my next videos enjoy
1 Comment
Yummy!!! 🥰🥰🥰