The busiate with Trapanese pesto or "pasta cu l'agghia" as this tasty dish is called in Trapani dialect is a Sicilian first course prepared with a special pasta shape, the busiate, precisely and the Trapanese pesto.
The busiate or busiati, are a type of fresh pasta which takes its name from the tool with which it is prepared, "il buso or bucio", in the local dialect - stem coming from the "disa" (ampelodesma), a native plant that grows luxuriantly in the Trapani area. To prepare the pasta, place 500g of durum wheat flour in a well, adding water until the dough is smooth and compact. Let the dough rest for about thirty minutes. To start processing, detach a small part about the size of an egg, lengthen it and cut into pieces of about ten centimetres. Take the buso (i.e. the stem
of the ampelodesmus), you can possibly use a skewer toothpick. Twist the dough vertically around the skewer, flatten the curl that has formed with your hand. Remove the busiata from the bag and continue with the same procedure until the end of the pasta. Let the knock rest for about 3 hours.
Place two cloves of Nubia garlic, 50g of toasted almonds, a few basil leaves in a mortar and crush until you obtain a very fine mixture. Add 250g of ripe, peeled tomatoes cut very small and crush them together with the mixture until everything is well blended. Add Trapani salt to taste and a few tablespoons of Belice extra virgin olive oil.
Drain the pasta and add the pesto.
Trapanese pesto is a typical recipe from the Trapani area, a red pesto prepared with fresh tomatoes, almonds, Nubia garlic, basil and olive oil. As the name itself suggests, this pesto is typical of the province.
