Tomato, basil, almonds and ricotta: an unusual pesto to dress an unusual pasta!
They are made with only durum wheat semolina and water, they are just short of a span and have a characteristic spiral shape: busiate them Trapani are one of the most characteristic handmade pasta of Sicily western, and are obtained by shaping the dough on an iron, called buso. In the past to give this shape so characteristic was instead the stem of a plant, laughter, a grass that was used to tie bundles of ears, around which the pieces of dough were wrapped.
Trapanese pesto, the perfect sauce for busiate
Forget the pine nuts and think instead of a pesto made of tomatoes and almonds: the Trapani version of the most typical sauce of Liguria is in fact a bright red. A mix of Mediterranean flavors, almonds, ripe tomatoes and the intense aroma of basil are the perfect combination for this pasta with an unforgettable consistency. A fresh condiment, with an intense taste, which is preferably prepared with Pizzutelli tomatoes, firm, compact and with a strong taste.
The recipe for Trapani busiate
It seems to us the ideal dish to greet the summer that is about to end. Here's how to prepare it.
Ingredients: 400 g durum wheat semolina, 300 g of tomatoes, a sprig of basil, 2 cloves of garlic, 60 g of peeled almonds, 100 g of salted ricotta or Sicilian pecorino, extra virgin olive oil, 250 ml water, a pinch of salt .
Method: place the semolina on the table, add the salt and then the water, a little at a time, and start to knead. When you have obtained a smooth and homogeneous dough, let it rest wrapped in film, for at least 30 minutes. Then remove a small ball of dough from the dough, roll it out on the floured surface and make about 12 cm sticks that you will wrap one by one around a thin knitting needle or a wooden skewer, forming the typical spiral shape. Take off the busiata and leave it to dry on a floured tray. Finish the whole mixture and then let the busiate rest for about 1 hour.
For the sauce: scald the tomatoes in boiling water, drain them, remove the peel and cut them into pieces. Peel the garlic cloves and crush them in the mortar with the basil leaves. Add a few grains of salt and almonds and continue to chop until you have obtained a homogeneous mixture. Add the pieces of tomato and work them until they are incorporated into the other ingredients. Finish with a little oil. At this point put a pot with water on the fire and when it reaches boiling, add salt and gently toss the busiate. Let them cook for 6-8 minutes and then drain in a bowl, keeping two tablespoons of cooking water that you will need to mix the sauce with which you will season the pasta. Serve with a sprinkling of salted ricotta and a few leaves of fresh basil.