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Busiati with Pesto Trapanese
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Ciao Chow Linda
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.%3C/p%3E%3Cp%3EIn%20this%20case,%20I%20used%20busiati,%20a%20long,%20twisty,%20corkscrew-like%20pasta,%20but%20if%20you%20can't%20find%20it,%20use%20fusilli.%3C/p%3E%3Cp%3EBusiati%20is%20the%20traditional%20pasta%20shape%20that's%20used%20with%20pesto%20Trapanese,%20a%20sauce%20that%20hails%20from%20Trapani,%20a%20city%20on%20the%20western%20coast%20of%20Sicily.%20The%20origins%20of%20the%20dish%20are%20unclear.%20Some%20say%20it%20was%20inspired%20by%20pesto%20Genovese,%20from%20Ligurian%20sailors%20who%20were%20stopping%20off%20at%20Trapani's%20port.%20Others%20claim%20it's%20derived%20from%20Liguria's%20agliata,%20a%20pasta%20dish%20using%20only%20olive%20oil,%20garlic,%20walnuts%20and%20tomatoes.%3C/p%3E%3Cp%3EWhatever%20its%20origin,%20it's%20now%20become%20part%20of%20my%20summertime%20repertoire%20when%20tomatoes%20are%20plentiful%20and%20at%20their%20peak.%3C/p%3E%3Cp%3EHere%20are%20the%20cast%20of%20characters%20for%20this%20dish:%20cherry%20tomatoes%20(you%20can%20use%20plum%20or%20heirloom%20or%20any%20type,%20really),%20extra%20virgin%20olive%20oil,%20whole%20almonds,%20garlic,%20salt,%20basil,%20and%20red%20hot%20pepper%20flakes.%20I%20used%20parmesan%20cheese%20but%20you%20could%20also%20use%20pecorino%20cheese.%3C/p%3E%3Cp%3EKeep%20some%20of%20that%20hot%20pasta%20water%20handy%20in%20case%20you%20want%20to%20thin%20out%20the%20sauce.%3C/p%3E%3Cp%3EMy%20favorite%20way%20to%20eat%20this%20dish%20is%20hot,%20although%20it%20tastes%20good%20lukewarm%20or%20cold%20too.%3C/p%3E%3Cp%3EEverything%20gets%20thrown%20into%20a%20blender%20and%20whirred%20until%20it's%20creamy.%20It%20may%20not%20be%20the%20most%20attractive%20looking%20pesto,%20but%20it%20sure%20tastes%20great.%3C/p%3E%3Cp%3EThe%20sauce%20is%20also%20delicious%20on%20broiled%20or%20baked%20chicken%20or%20fish,%20or%20vegetables,%20or%20even%20as%20a%20spread%20on%20sandwiches.%3C/p%3E%3Cp%3EBut%20first%20try%20it%20on%20pasta.%20I'll%20bet%20it%20becomes%20one%20of%20your%20favorite%20summer%20meals.%3C/p%3E%3Cp%3EPesto%20Trapanese%3C/p%3E%3Cp%3EFrom%20Lidia's%20Italy%3C/p%3E%3Cp%3ERinse%20the%20cherry%20tomatoes%20and%20pat%20them%20dry.%20Rinse%20the%20basil%20leaves%20and%20pat%20dry.%3C/p%3E%3Cp%3EDrop%20the%20tomatoes%20into%20the%20blender%20jar%20or%20food%20processor%20bowl%20followed%20by%20the%20garlic%20clove,%20the%20almonds,%20basil%20leaves,%20peperoncino%20and%201/2%20tsp%20salt.%20Blend%20for%20a%20minute%20or%20more%20to%20a%20fine%20pur%C3%A9e;%20scrape%20down%20the%20bowl%20and%20blend%20again%20if%20any%20large%20bits%20or%20pieces%20have%20survived.%3C/p%3E%3Cp%3EWith%20the%20machine%20still%20running,%20pour%20in%20the%20olive%20oil%20in%20a%20steady%20stream,%20emulsifying%20the%20pur%C3%A9e%20into%20a%20thick%20pesto.%20Taste%20and%20adjust%20seasoning.%20(If%20you're%20going%20to%20dress%20the%20pasta%20within%20a%20couple%20of%20hours,%20leave%20the%20pesto%20at%20room%20temperature.%20Refrigerate%20for%20longer%20storage,%20up%20to%202%20days,%20but%20let%20it%20return%20to%20room%20temperature%20before%20cooking%20the%20pasta.)%3C/p%3E%3Cp%3ETo%20cook%20the%20spaghetti,%20heat%206%20quarts%20of%20water,%20with%201%20tablespoon%20salt%20to%20the%20boil%20in%20the%20large%20pot.%20Scrape%20all%20the%20pesto%20into%20a%20big%20warm%20bowl.%3C/p%3E%3Cp%3ECook%20the%20pasta%20al%20dente,%20lift%20it%20from%20the%20cooking%20pot,%20drain%20briefly,%20and%20drop%20onto%20the%20pesto.%20Toss%20quickly%20to%20coat%20the%20spaghetti,%20sprinkle%20the%20cheese%20all%20over,%20and%20toss%20again.%20Serve%20immediately%20in%20warm%20bowls.%3C/p%3E){kind=link}