Busiate with (Easier) Pesto Trapanese
What you’ll need...
3 large garlic cloves
1 ounce blanched almonds, lightly toasted (slivered or whole)
1/2 ounce pine nuts
A large handful of basil, leaves only (about 3 large sprigs)
1/3 cup extra-virgin olive oil
1 14-ounce can Mutti Finely Chopped Tomatoes (Polpa)
~1/2 cup parmigiano reggiano, freshly grated
For the busiate…
To make this busiate dough, combine 200 grams semola rimacinata and 100 grams einkorn (or whole wheat) flours with 150 grams of warm water according to your usual pasta dough method.
Once well-kneaded and rested, cut off a portion of the dough and roll into a flat plank, about ¼ inch thick. Cut the plank into ½-inch strips and, working quickly, roll each strip into a thin rope, similar to pici. Cut the ropes into ~2-3 inch pieces; if the dough is tacky, lightly roll each piece in a little semolina flour.
Wrap the end of each piece around a “ferro” (a knitting needle, in my case, or a thin wooden/metal skewer of some kind) at a 45-degree angle. Roll the ferro forward, maintaining the angle, so the dough curls around it and creates a spiral. Remove the spiral from the ferro and repeat until all the dough is gone. Allow to dry out at room temperature for several hours, if possible. (Check out @pastasocialclub on Instagram for a video demonstration!)
For the pesto...
Crush the garlic into a rough pulp with a generous pinch of salt, ideally in a mortar and pestle. If using whole almonds, roughly chop them. Add the garlic and almonds to a food processor with the pine nuts and basil. Pulse briefly about 5 times until chopped but the mixture still has plenty of texture. Transfer to a large bowl and gently stir in the olive oil, Mutti Finely Chopped Tomatoes (Polpa)--straight from the can!--and cheese. Season to taste with salt.
Cook pasta in well-salted water and transfer directly to the bowl with the pesto using a slotted spoon. Toss to combine and adjust seasoning as needed. Serve immediately, topped with more basil and parmigiano. Enjoy!