I recently came back from a beautiful summer holiday in Sicily with my husband. We spent a few days in Palermo (my dad’s hometown) then drove around the north-west of the island to visit ancient Greek sites (Segesta and Selinunte), the salt farms of Marsala and Trapani, the rocky beaches of Favignana and Zingaro Natural Reserve and the historic town of Erice. We visited stunning sites, spent eight days in the sun and filled our bellies with delicious Sicilian food!
A popular pasta dish of the Trapani region is Busiate alla Trapanese.
Busiate is a type of egg-less pasta made from durum wheat and twisted in a similar way to fusilli. I had never seen it before as you can’t find it in shops outside of Sicily. I’m glad I brought a packet back to London so I could make this dish for lunch last week!
Pesto alla Trapanese is a variation of the famous Pesto alla Genovese, ie. the usual kind you find in supermarkets anywhere made with basil and pine nuts. It is made with tomato sauce, almonds, basil and lots of garlic. I love it, it’s very easy to make and turns your pasta into a delicious and effortless dish!
The Spanish Gewurztraminer is an intense and floral white wine, full of aromas, perfect to go with a summer dish.
- 160-200g pasta
- 2/3 of 400g tin of good quality peeled tomatoes
- 1 big bunch of fresh basil
- 100 gr peeled almonds
- 2 garlic cloves
- 2 tbsp extra virgin olive oil
- 1 heaped tbsp rock salt
- 50 gr Parmigiano or Pecorino cheese, grated
The Parmesan and Extra Virgin Olive Oil I used for this recipe come from Emilia Romagna and are sold in the UK by Italy Terra.
Heat 1 liter of water on the stove, when it starts to boil add the rock salt.
Meanwhile prepare the pesto in a food processoror using a mortar and pestle if you have them. Combine the basil, garlic, tomato sauce, almonds and olive oil. Grind the ingredients until you obtain a paste.
When the water is boiling, add the pasta and let it simmer for about 10 minutes (or according to the instructions on the packet).
Drain the pasta al dente.
Mix the past with the tomato and almond pesto, sprinkle the cheese and stir well. Season with salt and pepper. Add a few basil leaves and serve immediately.