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Busiate with Trapanese Pesto

Busiate with Trapanese Pesto is a traditional Sicilian pasta dish featuring twisted busiate pasta tossed in a fresh, no-cook pesto made with ripe tomatoes, almonds, basil, garlic, Pecorino Romano, and extra virgin olive oil. This authentic Italian recipe is light, flavorful, and ready in under 40 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: pasta
Cuisine: Italian
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the Trapanese Pesto
  • 2 cups ripe cherry tomatoes, halved
  • ½ cup blanched almonds
  • 1 cup fresh basil leaves, packed
  • 2 cloves garlic
  • ½ cup grated Pecorino Romano cheese
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
For the Pasta
  • 12 ounces busiate pasta
  • Salt, for pasta water
  • 2 tablespoons reserved pasta water
  • Extra grated Pecorino Romano, for serving
  • Fresh basil leaves, for garnish

Equipment

  • 1 Large pot
  • 1 Colander
  • 1 Food processor or blender
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Set measuring cups
  • 1 Set measuring spoons
  • 1 Rubber spatula
  • 1 Large mixing bowl
  • 1 Wooden spoon or pasta tongs
  • 1 Cheese Grater

Method
 

  1. Bring a large pot of generously salted water to a boil.
  2. Cook the busiate pasta according to the package directions until al dente.
  3. While the pasta cooks, add the tomatoes, almonds, basil, garlic, Pecorino Romano, olive oil, lemon juice (if using), salt, and pepper to a food processor.
  4. Pulse until a slightly chunky pesto forms. Do not over-process.
  5. Let the pesto rest for 10 minutes so the flavors can blend.
  6. Reserve ½ cup of the pasta water, then drain the pasta.
  7. Transfer the hot pasta to a large mixing bowl.
  8. Add the Trapanese pesto and toss gently until the pasta is evenly coated.
  9. Add a splash of reserved pasta water if needed to loosen the sauce.
  10. Garnish with extra Pecorino Romano and fresh basil.
  11. Serve immediately while warm.

Notes

  • Use the ripest tomatoes for the sweetest, most authentic flavor.
  • Avoid heating the pesto directly to preserve its fresh taste.
  • Toast the almonds lightly for a deeper nutty flavor.
  • Substitute casarecce or fusilli if busiate is unavailable.
  • Store leftover pesto in the refrigerator for up to 3 days.