Photograph of the finished Busiate al pesto alla trapanese

Italy · Mì busiate sốt hạnh nhân cà chua Sicily

Busiate al pesto alla trapanese

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Busiate noodles Busiate noodles 400 g
  • Photograph of Tomato Tomato 600 g
  • Photograph of Sliced almonds Sliced almonds 120 g
  • Photograph of Italian basil Italian basil 40 g
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Pecorino cheese Pecorino cheese 80 g
  • Photograph of Olive oil Olive oil 100 ml
  • Photograph of Salt Salt 8 g

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.

Start cooking