Busiate with pesto alla trapanese

A swirl of homemade Sicilian pasta coated in a vibrant pesto alla trapanese – bursting with fresh tomatoes, basil, almonds, and pecorino. Every bite balances nuttiness and tang, perfect for an Italian weekend meal that’s rustic but elegant.

By Finn Lagun and Roberta D’Elia
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

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This dish receives a Nutri-Score of A thanks to its fresh tomatoes, healthy fats from olive oil and almonds, and a moderate energy profile – an ideal Mediterranean balance of flavour and nutrition.

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Method

Make the Busiate – 45 mins

1. Mix the dough. Pour the semola flour on a clean surface and add warm water slowly, mixing with your fingers until a crumbly dough forms.
2. Knead and rest. Work it for 5–10 minutes until smooth and elastic. Wrap and rest for at least 30 minutes at room temperature.
3. Shape the pasta. Cut small chunks, roll into thin ropes, and twist around a skewer to create the signature busiate spirals. Dust lightly with semolina and leave to dry for 15 minutes.

Prepare the Pesto – 15 mins

4. Blanch the tomatoes. Boil for 2 minutes, then cool and peel. This keeps the sauce silky and removes bitterness.
5. Blend the base. Add garlic, salt, and almonds to your blender. Blitz until coarse.
6. Add the rest. Add blanched tomatoes, basil, and optional sun-dried tomatoes, then blend again. Stir in pecorino and olive oil to finish. Taste and adjust seasoning.

Cook and Serve – 10 mins

7. Boil the pasta. In a large pan of salted water, cook the fresh busiate for 2–3 minutes, or until they float.
8. Combine. Reserve a tablespoon of pasta water, drain busiate, and mix directly with the pesto until glossy and well-coated.
9. Serve hot. Plate the pasta, sprinkle extra pecorino on top, and enjoy a true taste of Sicily.

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Suggested Wine Pairing

• Asda Extra Special Gavi (£9.50): Crisp and mineral-driven, perfect for cutting through the richness of the pesto.
• Waitrose Sicilian Catarratto (£8.99): Its citrusy freshness complements the tomato and basil beautifully.
• Marks & Spencer Nero d’Avola Rosato (£10.50): A rosé that’s fruity yet dry, ideal with Mediterranean herbs and nuts.

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What can you serve with this

1. Grilled aubergines – their smoky depth matches well with the almond pesto.
2. Fresh green salad – brings a crisp contrast to the pasta.
3. Garlic focaccia – handy for mopping up leftover pesto.
4. Chilled antipasto – olives, marinated peppers, and artichokes create a full Italian spread.
5. Roasted cherry tomatoes – intensify the dish’s naturally sweet notes.

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FAQs for Busiate with Pesto alla Trapanese

• What is busiate? It’s a twisted Sicilian pasta made by rolling dough around a skewer, perfect for clinging to thick sauces.
• Can I use regular pasta instead? Yes, spaghetti or fusilli also work well with pesto alla trapanese.
• What nuts can replace almonds? Cashews or pine nuts create a similar texture and flavour.
• Can I make the pesto ahead? Yes, refrigerate for up to 3 days in an airtight container covered with a thin layer of olive oil.
• Do I need to blanch the tomatoes? It’s optional but enhances smoothness and colour.
• Is busiate pasta vegan? Yes, the dough contains just semolina and water.
• Why is it called pesto alla trapanese? It comes from Trapani, a city in western Sicily known for using almonds instead of pine nuts.

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Nutri-score Health Check

This recipe scores a Nutri-Score A due to its plant-rich ingredients, unsaturated fats from olive oil, and minimal processed content. It’s an incredibly heart-friendly Mediterranean meal.

Positive Factors

• High in healthy fats from olive oil and almonds.
• Rich in vitamin C and antioxidants from tomatoes.
• Good source of protein from cheese and nuts.

Negative Factors

• Contains sodium from cheese and seasoning.

The Nutri-Score is calculated automatically from the listed ingredients and should be used as a guide only.