Busiate al pesto alla trapanese

Method

1. 1 Blanch the tomatoes for 1 minute, peel them, and remove the seeds.
2. 2 Grind the almonds with garlic and salt in a mortar until a coarse paste is formed.
3. 3 Add basil and tomatoes, mash them again, then drizzle with olive oil to make a thick sauce.
4. 4 Boil the busiate noodles in boiling salted water for 10 minutes.
5. 5 Mix the hot pasta with the sauce and grated Pecorino cheese, and serve while still warm.

With an appliance

• Microwave 28 min

  Replace step 1: score the bottom of the tomatoes, microwave in a loosely covered container at 800W for 2 minutes, then soak in cold water to peel and remove seeds. Keep steps 2 to 5 as is to maintain the sauce's characteristic rough texture.