Busiate alla Trapanese

Difficulty Level: Moderate

Total Time: 1.5 hours

Serving Size: 2-4 servings

Ingredients:

• 1 1/2 cups semolina flour

• 1/2 cup water

• 4 Campari tomatoes, halved

• 1 garlic clove, finely grated

• 1/2 teaspoon salt

• 1/4 cup toasted almonds

• 1/3 cup Pecorino Calabrese or Siciliano, finely grated

• 2-3 basil sprigs, leaves only

• 1/4 cup extra virgin olive oil

• Pasta water as needed

Directions:

1. Place the semolina on a wooden board and create a well. Slowly add the water and mix until a dough forms. Knead for 10 minutes until smooth. Wrap tightly and rest for 30 minutes.

2. Divide the rested dough into sections and roll each into long, thin ropes. Cut into 4‑inch pieces and shape into busiate using a square ferretto.

3. Bring a large pot of water to a boil.

4. Add the tomatoes, garlic, almonds, salt, Pecorino, basil & olive oil to a blender and blend until smooth. Add more of each ingredient to taste.

5. Once the water comes to a boil, add plenty of salt. Cook the busiate until al dente. Reserve 1 cup of of pasta water.

6. Toss the busiate with the trapanese sauce in a large pan, adding pasta water as needed.

7. Plate and finish with fresh basil.