Ingredients
– 500 gr Busiata (fresh pasta)
– 600 gr red tomato
– 3 cloves garlic red nubia
– 1 bunch of basil
– 50g toasted almonds
– Sale
– Chilli
– Extra virgin olive oil

Preparation
– Blanch in boiling water the tomatoes, skin and cut in small pieces
– In a mortar, crush the garlic and basil
– Cut it in cream with a bit ‘of salt
– Add the tomatoes, salt, chilli, and extra virgin olive oil, then add the ground almonds
– Boil the Busiata
– Season with pesto
– Accompany the dish with grated pecorino Trapani and toasted bread crumbs.

Farmhouse VultaggioFarmhouse Vultaggio

Trapani – Sicily