Recipe: Busiate / Fusilli with Pesto alla Trapanese
Pesto alla Trapanese is Sicily captured in nutty, sun-drenched flavor. Its origins trace back to Genoese sailors who brought their basil pesto to Trapani, on Sicily’s western coast. But Sicilians, as they always do, adapted it to their land and climate. Instead of pine nuts, they used local almonds, providing a sweet, buttery texture. Ripe tomatoes from nearby fields were added, giving the sauce brightness and acidity that mirrors the sun-drenched Sicilian landscape.
The sauce is usually paired with busiate, a twisted pasta handmade around a thin rod, sometimes an olive branch — a symbolic connection to the island’s agricultural heritage. The shape of the pasta is functional as well: its twists catch every drop of the pesto, ensuring a flavorful bite every time. Eating Pesto alla Trapanese is a sensory experience: the warmth of the sun in the nuts, the tang of tomatoes, the aromatic lift of fresh basil, and the creamy richness of pecorino all combine into a dish that is rustic yet sophisticated.
Beyond flavor, this pesto tells a story of adaptation and creativity. Sicily is a land of hybrid cultures, and Pesto alla Trapanese reflects that beautifully. It is a dish that celebrates the gifts of the land, the ingenuity of its people, and the enduring connection between agriculture and cuisine. In every spoonful, one can taste the centuries of Sicilian history, the Mediterranean sun, and the artisanal hands that continue to shape this beloved recipe today.
Ingredients:
- 100g busiate pasta ( substitute: fusilli)
- 25g blanched almonds
- 1 medium ripe tomato, peeled and chopped (or 50g cherry tomatoes)
- ½ garlic clove
- A small handful of fresh basil leaves (about 5–6 leaves)
- 15g pecorino sardo (or pecorino romano)
- 2 tbsp extra virgin olive oil
- Salt, to taste
Method:
Make the pesto: In a mortar and pestle or small food processor, crush the almonds with the garlic until finely ground. Add the chopped tomato and basil leaves, and continue to crush into a rough paste. Stir in grated pecorino and olive oil. Season with a pinch of salt.
Cook the pasta: Bring a small pan of salted water to the boil and cook the busiate until al dente (around 10–12 minutes for fresh, 12–14 for dried). Drain, reserving a little pasta water.
Combine: Toss the cooked pasta with the pesto, adding a teaspoon of reserved pasta water if needed to loosen the sauce and coat the pasta evenly.
Serve: Plate immediately, optionally garnishing with extra pecorino or a few fresh basil leaves.
