Pesto Alla Tranpanese with Busiate Pasta
INGREDIENTS
1 bag of busiate (500g)
1/2 jar of Corbarino tomatoes
1 big bunch of fresh basil
100 gr of Sicilian peeled or unpeeled almonds
1 clove of garlic
100 ml extra virgin olive oil
1 pinch of fine sea salt Chili peppers to taste
50 gr of freshly grated cheese (parmigiano or pecorino) optional
PREPARATION
1. While the pasta is cooking, put all the remaining ingredients, except the cheese, in a food processor or a mortar. Grind well, but not too much.
2. Add some of the almonds at the very end of grinding, to allow for biggerpieces.
3. Drain the pasta “al dente,” add the sauce to the pasta, mix well.*
4. If you are using cheese, add the cheese and mix. Serve immediately.
*If needed, add a little pasta water (previously set aside).