Recipe from Giorgio Locatelli's Made In Sicily: Busiate al Pesto Trapanese
FOOD AND WINE IN SICILY
Busiate al Pesto Trapanese
1 quantity of pesto trapanese (see below)
For the busiata pasta:
175g semolina flour
75g ‘00’ flour plus extra for dusting
1 egg yolk
1 teaspoon olive oil
1 teaspoon sea salt
Put all the pasta ingredients plus 3oz. of water into a food mixer with a paddle and whiz until everything comes together in a dough, then leave it to rest for 20 minutes.
Have ready a baking sheet, dusted with flour. To form the busiate, roll the dough out into a rectangle about 2mm thick. Cut it lengthways into strips 1cm wide. Take each strip and coil it tightly along the length of a large skewer or clean knitting needle. Roll the skewer or needle gently over your work surface, so that you flatten the pasta slightly and help the coil of pasta to stick to itself, then push it gently off the skewer or needle and lay it on the floured baking sheet. Repeat with all the strips of pasta, laying them on the sheet in a single layer to dry for about an hour, until they hold their shape.
For the pesto trapanese:
Makes about 600g
500g plum tomatoes
4 garlic cloves
sea salt and freshly ground black pepper
40g fresh mint, shredded
50ml olive oil
Heat the oven to 180°C/350°F/gas 4. Lay the almonds in a single layer on
a baking tray and put into the oven for about 8 minutes. As long as they
are in a single layer you don’t need to turn them. Keep an eye on them to
make sure they don’t burn, and when they are golden, take them out and
Put the tomatoes into a pan of boiling water for 10 seconds, then drain themunder cold water and you should be able to peel them easily. Cut them in
half, scoop out the seeds with a teaspoon, and chop the fl esh.
Grind the toasted almonds with the garlic, using a pestle and mortar, until
you have a paste. Add the tomatoes, salt, pepper and mint and pound again
very briefly, just to crush the tomatoes a little. Then add the olive oil a little
at a time, working it into the paste.
Putting everything together:
Bring a large pan of water to the boil and add salt. Put in the busiate and cook
for about 5 minutes, or if using packet pasta, for 1 minute less than directed.
Drain lightly, put back in the pan, add the pesto, and toss all together.
Serve and enjoy!
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