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For a quick and easy weekend lunch, or a delicious midweek dinner this classic Sicilian pasta shape and sauce combination is a real family favourite.
Busiate is a traditional pasta shape native to Sicily. Its shape slightly resembles an old-fashioned telephone cord, and its name derives from "busa", which is a long knitting needle or a blade of straw—tools which were historically used to shape the pasta. The classic condiment for Busiate is pesto Trapanese, made with almonds, tomato and basil - of which we have a premium jarred option - zero mess, 100% success!
Ingredients:
Rustichella d'Abruzzo Organic Timilia Busiate Pasta
Segreti Pesto alla Trapanese
Caroli - Extra Virgin Olive Oil 500ml
Grated Pecorino Romano or Parmigiano Reggiano
Fresh Basil Leaves
Drink with:
Wine:
Benanti Eta Bianco
Benanti Etna Rosato
Benanti Contrada Cavaliere Rosso
Non-Alcoholic:
Baladin - Agrumata
Method
Boil water and cook Busiate to al-dente as per instructions
Drain and reserve some of the pasta water in a cup
Stir through Pesto sauce- emulsifying with some of the pasta water if it needs stretching
Plate up, drizzle with a little olive oil, sprinkle grated cheese and garnish with fresh basil leaves.
Enjoy it with one of the fantastic Benanti Sicilian wines (the Rosato is sensational with this dish in warmer weather!) or a refreshing glass of Agrumata!
