Wash the tomatoes and remove their petioles, cut the speck into strips, chop the pistachios.
Heat some oil in a large pan and fry the chopped onion. Now cut the yellow tomatoes in half and add them to the pan. Cook for about ten minutes with a lid.
Then put them in a mixer and whisk until creamy.
Serve the busiate in the dishes by adding the chopped pistachios and diced crispy speck to decorate your dishes.
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