Pesto Trapanese My Way with Busiate

Summary

Ingredients

• 450 g pasta (busiate) or other short pasta
• 30 g pine nuts, lihtly toasted
• 30 g skinless almond (s), quartered, lihtly toasted
• 12 tomato (s), dried, finely chopped
• 1 clove (s) garlic, cut very finely
• 75 ml olive oil, Sicilian
• 2 tablespoon capers
• 6 anchovies in oil, finely chopped
• 3 tomato (s), aromatic
• 30 basil leaves
• 50 g pecorino, round
• 100 g ricotta
• salt and pepper
• 1 pinch cayenne pepper
• 1 tablespoon paprika powder, noble sweet

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Instructions

1. Serve as a starter. If you don`t want to eat anything else, you should almost double all the ingredients, especially the amount of pasta.
2. Blanch the almonds in boiling water for 2-3 minutes, rinse to remove the skin. Then put these in a blender with the roasted pine nuts, dried tomatoes, garlic and olive oil. If the tomatoes are very hard, soak the mixture for 30 minutes, then mix well. Now add capers, anchovies, fresh tomatoes and basil and mix again. Then add the pecorino, ricotta and the spices, mix well and season to taste.
3. Cook the pasta al dente, shortly before the end, stir the pesto with a few spoons of the cooking water until smooth and then mix the pasta with it.
4. Pesto is probably known to everyone who has ever traveled to Liguria. When sailors from Genoa went ashore in the port of Trapani in Sicily, they were looking for ingredients for their green pesto. In Sicily, however, they had to change some ingredients. This is how the pesto rosso was created. A Sicilian pasta, the busiate, which is hollow on the inside, goes perfectly with it. If you don`t get them, you can use other hollow types.