Small Business Saturday & Busiate Pasta with Sicilian Pesto
“Giving a gift from a small business is giving a gift twice.” – Anonymous
Did you know that there are over 32 million small businesses in the U.S. that generate over 60% of net new jobs ? I introduced Amy Riolo Selections in 2019 to provide my readers and followers with the highest level of quality, taste, and transparency in Italian food products possible. We source traditionally crafted, single-estate Italian products and sell them to new audiences in the United States. We work with small producers to ensure that each of our products showcase time-honored techniques while providing flavor and nutrition. Amy Riolo Selections exclusively offers sustainable products that are as good for the community as they are for the palate and the planet. Check them out here.
Once Thanksgiving is over, I usually get a lot of requests for tasty, easy pasta recipes that can be whipped up in minutes and enjoyed during the busy shopping season, so this Busiati Pasta with Sicilian Pasta from Olive Oil For Dummies fits the bill perfectly.
Busiate Pasta with Sicilian Pesto
Prep time: 15 min Cook time: 12/15 min Yield: 4-6 servings
Ingredients
1 pound dried busiate pasta
1¼ pounds ripe heirloom cherry or grape tomatoes
1/3 cup blanched almonds, ground
1 cup packed fresh basil leaves, chopped
¼ cup fresh flat-leaf parsley leaves, chopped
2 cloves garlic, minced
¾ cup grated pecorino cheese, plus more for garnish
¼ cup Siclian Nocellara del Belice or Biancolilla, or other good quality extra-virgin olive oil
1 teaspoon finely grated fresh lemon zest
½ teaspoon unrefined sea salt
freshly ground pepper, to taste
Directions
1 Bring a large pasta pot of water to a boil over high heat. When the water is boiling, cook the pasta according to package directions, or until very al dente.
2. While the pasta is boiling, set a pot of water on high heat and bring to a boil. Add the tomatoes, reduce heat to medium, and cook for 2-3 minutes until skin begins to split. Using a slotted spoon, remove tomatoes from hot water and place in cold water. When cool enough to handle, remove skins and seeds. Place in food processor.
3. Next add in the almonds, basil, parsley, and garlic. Pulse until a smooth paste forms. Stir in the pecorino, olive oil, and lemon zest. Season with salt to taste and pepper. Set sauce aside.
4. Drain the pasta, reserving one-third cup pasta water, and toss with the remaining sauce. Toss the pasta with the pesto, adding reserved pasta water, if needed, and toss with pecorino. Serve hot.
TIP: Sicilian pesto, – also known as pesto alla Trapanese, – hails from the seaside town of Trapani known for its salt production and fishing communities. It features delicious Sicilian specialties such as tomatoes, almonds, and pecorino (sheep’s milk) cheese. Busiata are a traditional, artisan made chain-shaped pasta made in Sicily that holds its shape and delicious sauces well.
NOTE: I specifically choose Siclian olive oil when making this dish. The Biancolilla variety combines the aroma of orange blossoms with a light, fruity flavor, and a soft, spicy finish. Nocellara olives hail from an area in the south-west of the Sicily region and are known for their extremely low acidity which is a characteristic of high quality.
Special Offer!
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