Busiate al Pesto Trapanese

Method

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1. Score and blanch the tomatoes for 30 seconds, peel them, halve them and scoop out every seed and all the jelly.

   Mark done Start 30 sec timer

2. Pound the almonds, garlic and salt in a mortar to a coarse paste.

   Mark done

3. Add the basil a handful at a time, grinding it against the sides.

   Mark done

4. Add the deseeded tomato flesh and pound until it breaks down into a rough, thick sauce with visible texture.

   Mark done

5. Work in the pecorino and the chilli, then trickle in the oil, stirring rather than pounding.

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6. Cook the busiate in well-salted water until al dente.

   Mark done

7. Toss the drained pasta through the raw pesto with a splash of the cooking water. Do not heat it. Finish with oil and basil.

   Mark done

Chef’s Tips

• Deseed the tomatoes completely or the sauce is watery.
• Raw almonds, not toasted — it should stay pale.
• Never heat it. This is a raw sauce.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A glass of Grillo
• Green salad
• Grilled aubergine

Storage & Reheating

The pesto keeps 3 days refrigerated under oil. It does not freeze — the tomato weeps.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.