Busiate alla Trapanese is a Sicilian culinary delight full of history, tradition and authentic flavours. The fresh and typical ingredients make a special dish that celebrates Sicilian cuisine with its history and culture

The taste and tradition of Busiate alla Trapanese

Sicilian cuisine is famous throughout the world for its great richness and the great diversity of tastes from province to province. Every single province is capable of producing unique products, from the Cassate of Palermo, to the Granite of Messina, to the wonderful wines of the Etna area. Up to the Trapani area, where types of pasta such as Cous Cous and Busiate are unique delicacies.

In this article we will dive into the recipe for traditional Busiate alla Trapanese.

ORIGINS AND HISTORY

Trapanese Busiata is a bronze-drawn pasta shape with a wrinkled surface, which is dried at low temperatures, and is excellent for the way it "holds" the sauce in its curls and does not let it slip away.

Its name derives from its particular twisted shape, in fact, in the past the strips of pasta were rolled over a branch of "buso", a plant typical of arid Mediterranean lands.

Its shape is very particular, it is a cross between maccheroncini and fusilli, in fact busiate is a long pasta twisted into a very tight spiral with a very small hole in the centre.

 THE PERFECT SAUCE FOR BUSIATE

The Busiates match perfectly with the sauce because of how they manage to hold it. They match even better made with:

- Dried tomatoes: which guarantee a rich flavor and a touch of sweetness

- Almonds: which add a pleasant crunch

- Basil: which gives a fresh aroma and flavour

- Garlic: which gives depth

- Extra virgin olive oil: which, as in many Sicilian dishes, is a fundamental ingredient for the unique touch it gives to the dish

All these ingredients create Busiate alla Trapanese, a dish rich in Sicilian flavors and traditions.

Inside our shop you can find the practical Trapanese-style Box, with all the ingredients to prepare an excellent dish of Busiate Trapanese-style

METHOD

The process is very simple:

1 - to start, place the dried tomatoes in a saucepan with hot water.

2 - in the meantime, finely chop the almonds in a mortar together with the garlic and basil

3 - drain the dried tomatoes in a colander and add them to the almond, garlic and basil mixture

4 - add the extra virgin olive oil, (and if you also want a touch of spiciness, a little red chilli pepper)

5 - mix everything until you obtain a thick and homogeneous sauce. (Like our practical Pesto alla Trapanese)

6 - finally, cook the Busiate and sauté them with this delicious Trapanese Pesto.

SUGGESTIONS

On the Busiate alla Trapanese dish, add a handful of almonds, it will give a unique touch of crunchiness to the dish.

Accompany these busiate with a good Sicilian white wine such as Passiperduti Grillo by Donnafugata or Cavanera Etna Bianco, which will accompany these typical Sicilian flavors very well.