Busiate al Pesto Trapanese with Almonds and Basil

Why You’ll Love This Recipe

• Fresh, no-cook Sicilian pesto that tastes like summer.
• Almonds add body and a subtle sweetness, balancing bright tomatoes and basil.
• Busiate’s spiral ridges hold every drop of sauce for maximum flavor.
• Comes together fast with pantry staples; impressive enough for guests.

Grocery List

• Produce: Ripe tomatoes, fresh basil, garlic
• Dairy: Pecorino Romano
• Pantry: Dried busiate (or fusilli), blanched almonds, extra-virgin olive oil, kosher or sea salt, black pepper, red pepper flakes (optional)

Full Ingredients

Pasta

• 12 oz (340 g) dried busiate (or fusilli/long fusilli if busiate is unavailable)
• 4 qt (3.8 L) water
• 2 tbsp kosher salt (for the pasta water)

Pesto Trapanese

• 1 lb (450 g) ripe tomatoes (Roma or cherry), blanched, peeled, seeded, and chopped
• 1/2 cup (70 g) blanched almonds
• 2 cups loosely packed (40 g) fresh basil leaves
• 2 large garlic cloves, roughly chopped
• 2 oz (60 g) Pecorino Romano, finely grated
• 1/2 cup (120 ml) extra-virgin olive oil
• 1/2 tsp kosher or sea salt, plus more to taste
• Freshly ground black pepper, to taste
• Optional: 1/4 tsp red pepper flakes

To Finish

• Reserved hot pasta cooking water (up to 1 cup/240 ml)
• Extra basil leaves, small handful, torn
• Additional Pecorino Romano, for serving
• Extra-virgin olive oil, for drizzling

Optional Homemade Busiate (from scratch)

• 2 cups (300 g) semolina rimacinata (finely milled durum)
• 2/3–3/4 cup (160–180 ml) warm water
• 1/2 tsp fine sea salt

Step-by-Step Instructions

Step 1: Blanch and prep the tomatoes

Bring a small pot of water to a boil. Score a shallow “X” on the base of each tomato. Blanch for 30 seconds, then transfer to an ice bath. Peel, cut in half, remove seeds, and chop the flesh. If using cherry tomatoes, halve them and squeeze out excess juice; peeling is optional.

Step 2: Start the pesto base in a mortar

In a large mortar, add garlic and 1/2 teaspoon salt. Pound to a paste. Add the almonds and crush to a coarse, sandy texture—some small pieces should remain for pleasant crunch.

Step 3: Work in the basil

Add the basil leaves in a few batches, pounding and turning with the pestle until the mixture is fragrant and green, with a slightly creamy consistency. This releases the basil’s oils without bruising it to bitterness.

Step 4: Add tomatoes, cheese, and olive oil

Tip in the chopped tomatoes and Pecorino. Pound and stir until the sauce is thick but spoonable; it should look slightly chunky, not puréed. Stream in the olive oil while stirring to emulsify. Taste and adjust salt, add black pepper, and red pepper flakes if using. Let the pesto rest 5 minutes to meld.

Step 5: Cook the pasta

Bring 4 quarts (3.8 L) water to a rolling boil. Add 2 tablespoons kosher salt, then the busiate. Cook until al dente, 10–12 minutes (check package directions and start tasting early). Reserve 1 cup (240 ml) of the starchy cooking water before draining.

Step 6: Toss and finish

Return the drained pasta to the warm pot. Add all the pesto and toss vigorously, splashing in 1/4–1/2 cup hot pasta water until the sauce glosses and clings to every twist. Plate immediately and finish with torn basil, more Pecorino, black pepper, and a light drizzle of olive oil.

Pro Tips

• Mortar vs. processor: A mortar gives a silkier, less aerated sauce. If using a food processor, pulse almonds and garlic first, then basil, then tomatoes; fold in cheese and oil by hand.
• Tomato choice: Very ripe, sweet tomatoes make the sauce sing. If tomatoes are watery, drain chopped flesh in a sieve for 5 minutes.
• Season the water well: The pasta water should be “salty like the sea” to season the pasta from within.
• Texture matters: Keep the pesto slightly chunky so the almond bits catch in the busiate’s spirals.
• Temperature: Toss pasta while it’s hot, but do not heat the pesto on the stove—this is a raw sauce.

Variations

• Ricotta salata swap: Replace Pecorino with 2 oz (60 g) ricotta salata for a slightly milder, nutty finish.
• Cherry tomato version: Use 1 lb (450 g) ripe cherry tomatoes; no need to peel. The color will be a brighter, glossy red.
• Homemade busiate: Mix semolina, water, and salt; knead 8–10 minutes, rest 30 minutes, then roll into thin ropes. Wrap each rope around a thin skewer and roll to form spirals. Dry 15 minutes before cooking 4–6 minutes in boiling salted water.

Storage & Make-Ahead

The pesto can be made up to 2 days ahead. Store in an airtight container with a thin film of olive oil pressed on top; refrigerate and bring to cool room temperature before using. It also freezes well for up to 1 month; thaw overnight in the fridge and stir in a splash of olive oil. Cooked pasta is best fresh, but leftovers keep 1 day; rehydrate in a warm pan with a few tablespoons water and a drizzle of olive oil.

Nutrition (per serving)

Approximate: 720 calories; 49 g fat; 66 g carbohydrates; 7 g fiber; 22 g protein; 900 mg sodium. Values will vary based on exact ingredients and amounts.