The Busiate alla Trapanese

Le Busiate alla Trapanese


  • 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.


  • 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.
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