Busiati Pasta

Trapanese Sauce 



  • 1 pound fresh tomato (San Marzano tomatoes) + one cubed fresh tomato

  • 2 garlic cloves, sliced

  • 1/4 cup olive oil

  • 10 medium-sized basil leaves, four minced and six whole

  • 100gr Pecorino Cheese grated

  • Salt, to taste

  • Pepper, to taste

  • 500gr fresh Busiate pasta 


Blanch washed tomatoes in boiling water for 30 seconds.  Remove tomatoes with slotted spoon and skin.  Halve tomatoes and remove seeds.  Cube tomatoes and set aside.  Heat olive oil in saute pan with garlic until garlic yellows (do not allow to brown).  Add tomatoes and heat for one minute.  Add minced basil, parsley and two tablespoons of water in which pasta was boiled and stir.  Salt and pepper to taste and add to pasta, tossing for 20 seconds.  Garnish with whole basil leaf and remaining cubed tomato.  Serve immediately. 




Busiati Trapanese is a simple -- but intensely-flavored dish -- that is done throughout Italy; however, the plum tomatoes found in the small Sicilian town of Trapani are renowned for their flavor so it is in this town in which the superlative dish is found and which gives the meal its name.  In fact, the renowned tomatoes of Trapani have their own name -- carrabezu.  Sicily has been a crossroads for millenia, serving as a stopping point for Africans and Europeans and so there are myriad cultural influences, from Arab architecture to Greek temples.  Many towns have their own specialty -- often inspired from culture or another that have passed through -- and this dish is a particular favorite of mine.


The traditional preparation style of Busiati Trapanese is to toss the freshly-cooked busiat with raw tomatoes and garlic.  For a more authentic version of this dish with the more robust flavor of raw garlic and tomato, simply add the uncooked ingredients to the pasta while it's still hot and serve.