The busiate alla trapanese they are a typical Sicilian first course. Busiate is a twisted short pasta, a sort of rolled fusilli that I only recently met during a dinner at my friend Checco's house. He, had seasoned the pasta with mixed vegetables, raisins, pine nuts and breadcrumbs, I for this time I opted to season them with a Trapani red pesto prepared with tomato, almonds and basil, delicious! I must say that the recipe is not very autumnal, but I had that package of busiate in the pantry that looked at me and I could not resist the temptation to cook them immediately and dress them with the colors of summer. That said, I leave you to the recipe and I wish you a sweet day: *
Method
How to make busanese alla trapanese
Prepare the Trapani pesto
In a mixer, chop the almonds with garlic and basil in a manner that is not too thin. Then add the pecorino cheese, the diced tomatoes, the salt and the oil and chop again until a coarse cream is obtained.
Cook the pasta in abundant salted water, drain it al dente and transfer it to the pan with the sauce.
Mix by adding a ladle of pasta cooking water.
Your pasta with Trapani pesto is ready. So you just have to serve it in the dishes.
TAGS: Busiate alla Trapanese recipe How to prepare Busiate for Trapani? Busiate alla trapanese recipe
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