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Home » Italy's Regions » Sicily » Busiate pasta with Trapanese pesto from Trapani

August 26, 2021

Busiate pasta with Trapanese pesto from Trapani

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Busiate pasta with Trapanese pesto
Busiate pasta with pesto Trapanese

Sicilian busiate with pesto alla Trapanese

Trapanese pesto is a fresh and flavourful sauce from the Western Sicilian city of Trapani. It’s easy to make and perfect on pasta, bruschetta or as a dip. In Sicily, they most often serve pesto alla Trapanese with busiate pasta, but you can use other types of pasta instead.

busiate pasta with Trapanese pesto

During a recent holiday in Sicily we got to try quite a number of delicious Sicilian pasta dishes including this tasty busiate with Trapanese pesto. This traditional dish is mostly eaten in the province of Trapani in the Western corner of Sicily.  

busiate pasta with Trapanese pesto

There are a number of different pesto recipes from Sicily. I particularly like pistachio pesto, which is, of course, made with pistachios. Sicily is famous for its pistachios, particularly those from Bronte in Catania province.  There is also another delicious Sicilian pesto made with tomatoes, ricotta salata or fresh ricotta and pine nuts, which is usually referred to as pesto alla Siciliana (see link below).

ingredients for Trapanese pesto on white plate
Step 1 Gather your ingredients.

A little Trapanese pesto history.

This delicate and refreshing pesto gets its name from the town of Trapani in Western Sicily, where it originated. Trapanese pesto, ‘agghiata trapanisa’ in the local dialect, is a traditional centuries-old recipe said to have been invented in Trapani harbour.  

prepared ingredients for Trapanes pesto in white bowls.
Step 2 Prepare your ingredients.


Food historians believe that Genovese merchant ships coming from the East used to stop in Trapani to trade or to replenish supplies. Apparently, the Ligurian mariners introduced the Sicilians to their own traditional basil pesto Genovese.

ground almonds and peeled garlic in food processor
Step 3 Grind the almonds in a food processor then add the peeled garlic and pulse again.

The Sicilians modified the original recipe by adding ingredients typical of the island. Trapanese pesto contains almonds and tomatoes and has a more delicate flavour than pesto Genovese. According to tradition, all the ingredients should be ground in a mortar. But, of course, it is possible to blend the ingredients using a food processor.

basil leaves in food processor
Step 4 Add the basil leaves and some olive oil to the food processor and pulse in short bursts

Using a food processor vs a pestle and mortar.

The Trapanese say that the texture and colour of the finished pesto are affected by the metal blades of a processor. Apparently, the basil oxidizes when it comes in contact with metal, which often results in a darker, brownish coloured pesto. I use a processor for my Trapanese pesto. But, I pulse in short bursts, which helps preserve the basil. Of course, if you want to use a mortar and pestle, it’s still quite quick and easy to make. Plus, you’ll be able to boast that your pesto really is ‘handmade’!

peeled and chopped tomatoes and grated pecorino in food processor
Step 5 Add the peeld and chopped tomatoes and the pecorino to the food processor and pulse in short bursts until your pesto is the right texture and consistency.

Variations of Trapanese pesto recipes

There are a few variations to this recipe. Some cooks in Sicily add grated bottarga (tuna roe) or tinned tuna to the sauce, others use mint leaves instead of basil and chili pepper (peperoncino) is a popular addition. Also, grated cheese isn’t always included in the sauce. As in this recipe, Trapanese pesto is often served with toasted breadcrumbs instead of extra grated cheese but you can substitute cheese if you prefer.

ready Trapanese pesto in white bowl
Step 6 Pour the ready pesto Trapanese into a bowl or jar and keep in the fridge until ready to use.

How to serve Trapanese pesto

You can use this pesto in both warm pasta dishes and pasta salads. In Trapani, the traditional pasta for this pesto is almost always busiate. This is a long or short corkscrew-shaped pasta. It’s traditionally made by wrapping pieces of semolina flour and water dough around a metal rod to give it its distinct shape. I always think busiate looks like the old landline telephone cords.

some Trapanese pesto in large white bowl and toasted breadcrumbs in second white bowl
Step 7. While your pasta is cooking, toast some breadcrumbs and put some of the pesto into a large bowl (big enought to fit the pasta too).

I have served this Trapanese pesto with dried busiate which I bought in Sicily and fresh short busiate which I can buy locally. However, if you can’t get or make busiate, long or short fusilli are a good substitute. Plus, you can also use linguine or spaghetti.

cooked busiate pasta mixed with Trapanese pesto in white bowl
Step 8 Save some pasta cooking water. Drain the pasta. Add it to the pesto and mix well. Add pasta cooking water if it seems too dry.

I loved the freshness of this pesto recipe. It’s perfect for light and fast meals and can be made vegan by not including any cheese or using a vegan cheese. I often serve my pasta with Trapanese pesto with some extra chopped tomatoes and a side salad.

If you try this Sicilian pesto pasta recipe, do please let me know what you think by commenting here on the blog or on The Pasta Project Facebook page. Your feedback is much appreciated!

Buon appetito!

(I originally posted this recipe in October 2017, but I have now updated it with new photos and text!)

busiate pasta with Trapanese pesto
Serve with toasted breadcrumbs or more grated pecorino.

Other pesto recipes to try.

  1. Pesto alla Siciliana
  2. Pasta with pesto Calabrese
  3. Italian basil pesto lasagna
  4. Linguine with mint pesto and ricotta cream

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busiate pasta with Trapanese pesto

Busiate pasta with Trapanese pesto

Jacqueline De Bono
Pesto Trapanese is a refreshing and delicate pesto from Western Sicily. Perfect for light meals or when you want to make something quick and easy that all the family will enjoy. Serve it with pasta, as a dip or on bruschetta.
5 from 10 votes
Print Recipe Save Recipe Saved!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Italian, Mediterranean, Sicilian, Southern Italian
Servings 4
Calories 699 kcal

Ingredients
  

  • 400 g long or short busiate pasta (14oz) or fusilli, spaghetti, linguine etc
  • 500 g fresh ripe tomatoes (1.1lbs) I used piccadilly tomatoes.
  • 1 small handful of basil leaves
  • 80 g blanched almonds (3oz)
  • 100 g pecorino cheese (3.5oz) grated
  • 2 peeled garlic cloves (preferrably red garlic)
  • extra virgin olive oil (as required)
  • salt to taste and for pasta
  • black pepper to taste
  • 80 g breadcrumbs (3oz) for serving

Instructions
 

  • Start by preparing tomatoes. Cut an 'x' into the top of each tomato. Put them in a bowl of boiling water for 2 minutes. Drain the water, let the tomatoes cool enough to handle and then peel them. Cut them in half or quarters and remove the seeds. (this will help prevent the sauce from being too liquidy)
  • Dry fry the almonds on a low heat to toast them. Be careful not to let them burn.
  • Put toasted almonds, a pinch of salt and the peeled garlic cloves into a blender or food processor with a little olive oil and pulse a few times until the mixture resembles large breadcrumbs.
  • Add the basil leaves and more oil if necessary. Pulse in short bursts to prevent basil from spoiling. Add the tomato halves and half the grated pecorino cheese and pulse a few times more until you have a rough creamy consistency.
  • Add pepper to taste and a little more olive oil if the sauce seems dry or more cheese if it seems too liquidy.
  • Leave the pesto to stand for 30 minutes before using to allow the flavour to develop (or keep it in the fridge covered with cling film until ready to use)
  • In the meantime, boil a pan of water for the pasta. Add salt once it starts to boil and when it comes to a boil again cook the pasta al dente according to the instructions on the packet.
  • While the pasta is cooking dry fry the breadcrumbs to toast them. Be careful not to burn them.
  • When the pasta is ready, save a cup of the cooking water and drain.
  • Return the pasta to the pan, add the pesto and mix everything together well over a low heat for a minute. If the sauce seems dry add some of the pasta cooking water. (I mixed everything together in a bowl instead of the pan)
  • Serve immediately sprinkled with breadcrumbs or if you prefer, more grated pecorino

Notes

Traditionally this pesto is served with busiate pasta but you can also use long or short fusilli, spaghetti or linguine, as well as short pasta such as penne. 
You can make this pesto vegan by omitting the cheese and serving with toasted breadcrumbs. Or by using a vegan cheese.
Keyword authentic Italian pasta recipe, busiate pasta, pesto, Sicilian pasta, Sicilian pesto, Trapanese pesto

SAVE THIS RECIPE FOR LATER?

If you want to save this recipe for later, you can print it, bookmark this page or save it to Pinterest.

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?

Filed Under: Busiate, Pesto and other pasta sauces, Sicily, Vegetarian Pasta dishes Tagged With: busiate, pesto, Sicily, vegetarian

Reader Interactions

Comments

  1. Hayley Dhanecha says

    September 06, 2021 at 12:26 pm

    I love good pasta and pesto recipes, and this looks so inviting, will make tomorrow for my lunch by using vegan cheese. Can’t wait!!

    Reply
  2. Brianna says

    September 06, 2021 at 4:39 am

    I love the regional variations in pastas and sauces throughout Italy. Love the freshness of this tomato pesto!

    Reply
  3. Nicole says

    September 06, 2021 at 4:30 am

    I just made pesto the other night and it was good. I’m a mood to try all things pasta . Thank you for sharing!!

    Reply
  4. Jamie says

    September 05, 2021 at 11:11 pm

    This was such a delicious meal! My family loved how light and delicate the pasta was and requested it again. Great recipe!

    Reply
  5. Maren says

    September 05, 2021 at 2:28 pm

    I made this recently for a family dinner and it was a hit. My toddler daughter loved it!

    Reply
  6. Lauren Michael Harris says

    September 04, 2021 at 3:35 pm

    There are so many unique pasta dishes, you really could eat a new one each day. The ingredients in this dish are all favorites of mine – looking forward to trying this one asap!

    Reply
  7. Elaine says

    September 04, 2021 at 10:45 am

    I love this type of pesto on bruschetta. The combination of textures makes me really pleased!

    Reply
  8. Denise says

    September 02, 2021 at 10:18 pm

    This looks so comforting! I can’t wait to give the Trapanese pesto a try!

    Reply
  9. Nart says

    August 31, 2021 at 9:59 am

    This is such a delicious pasta recipe. Different what I’ve had before. Will definitely be making this again!

    Reply
  10. Enriqueta E Lemoine says

    August 30, 2021 at 6:06 pm

    You have no idea how much I love pesto alla Trapanese! This pesto is a staple in my kitchen forever. The addition of toasted breadcrumbs is simply genius.

    Reply
  11. Gloria says

    August 30, 2021 at 5:12 pm

    Pasta is a hit in our house any night of the week. This sounds delicious. I have not met a pasta recipe I did not like. Authentic is best.

    Reply

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More

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