Busiate pasta with Trapanese pesto

Method11 steps

1. 1

   Step 1: Score each fresh tomato, blanch in boiling water for 2 minutes, drain and cool enough to handle. Peel, halve or quarter, and remove seeds to reduce excess liquid.

   Blanch tomatoes · 2 minUses 500 g tomatoes blanched, peeled, seeded and drained · Unmeasured boiling and cooling water for tomatoes

   
2. 2

   Step 2: Dry-fry the blanched almonds (80 g) over low heat until toasted, watching so they do not burn.

   Uses 80 g almonds, dry-toasted

3. 3

   Step 3: Pulse toasted almonds, a pinch of salt and peeled garlic with a little olive oil until the mixture resembles coarse crumbs.

   Uses Prepared toasted almonds from step 2 · Pinch of salt for pesto · 2 peeled garlic cloves · A little olive oil to pulse almonds and garlic; amount not specified

   
4. 4

   Step 4: Add basil and more oil only if needed; pulse briefly. Add prepared tomatoes and half of the grated Pecorino; pulse to a rough, creamy consistency.

   Uses Prepared tomatoes from step 1 · Prepared mixture from step 3 · 1 small handful basil; literal unmeasured volume · Half the 100 g cheese supply: 50 g in pesto · More olive oil only if needed; amount not specified

   
5. 5

   Step 5: Add black pepper to taste. Add a little more olive oil if dry, or more of the remaining Pecorino if too liquid; source gives no extra amount.

   Uses Pesto from step 4 · Black pepper to taste · Optional extra oil only if dry; amount not stated · Additional Pecorino only if pesto is too liquid; amount not stated

6. 6

   Step 6: Rest the pesto 30 minutes before use, or cover and refrigerate until ready.

   Rest pesto · 30 minUses Pesto rested 30 minutes or refrigerated

   
7. 7

   Step 7: Boil pasta in salted water and cook al dente according to package directions.

   Cook pasta · 10 minUses 400 g busiate or listed pasta alternative · Unmeasured pot of salted pasta water · Salt for pasta water

8. 8

   Step 8: While pasta cooks, dry-fry breadcrumbs (80 g) until toasted, taking care not to burn them.

   Uses 80 g breadcrumbs, dry-toasted for serving

   
9. 9

   Step 9: Reserve one cup pasta cooking water, then drain the pasta.

   Uses Cooked pasta; reserve one cup of its cooking water, then drain

10. 10

    Step 10: Mix the drained pasta with the rested pesto in a pan over low heat for 1 minute, or mix in a large serving bowl as the author does. Add only some reserved pasta cooking water if the sauce seems dry.

    Uses Drained pasta from step 9 · Prepared pesto from step 6 · Some of the reserved cup only if the sauce is dry; actual addition unstated

    
11. 11

    Step 11: Serve immediately with toasted breadcrumbs, or more grated Pecorino if preferred.

    Uses Mixed pasta from step 10 · Prepared breadcrumbs from step 8 · Use cheese remaining from the 100 g supply instead of breadcrumbs, if preferred; amount left depends on any extra added to pesto