The Busiate alla Trapanese
Ingredients:
- 300 gr Busiate Pasta
- 200 gr Salad type tomatoes (not too ripe)
- 2 Garlic Cloved
- Salt to taste
- 1 Bunch Basil
- 60 gr Almonds
- 80 gr grated Pecorino
- 2 dl Extra Virgin Olive Oil
Historical origin of the dish and curiosities:
The busiate alla trapanese are a Sicilian first course prepared with a special pasta format, the busiate, to be precise, and the Trapani pesto, obtained from the excellent taste of simple products of our land.
PREPARATION:
- Cut the tomatoes into small pieces, add salt and crush with a mortar;
- Add the minced and reduced garlic to a paste;
- Add a good handful of basil and the toasted and finely chopped almonds;
- Add grated pecorino, drizzle with extra virgin olive oil and crush well until you get a cream;
- Cook the pasta in salted water, then dress it with the pesto obtained;
- Handle carefully with oil, pecorino cheese and possibly a drop of cooking water if needed;
- Sprinkle with a handful of toasted almonds.