Busiate alla Trapanese

Cooking Time: 20-25 Min    Servings: 4


Credit: Todd Coleman

  • 1 pint cherry tomatoes
  • ¾ cup sliced almonds, toasted
  • ½ cup packed basil
  • ½ cup finely grated Parmesan, plus more for serving
  • 6 tablespoons Olive Scene mild Extra Virgin Olive Oil
  • 2 tablespoons golden raisins
  • 2 tablespoons capers, drained
  • 1/4 teaspoon crushed red chile flakes
  • 3 anchovy filets in oil, drained
  • 2 cloves garlic, chopped
  • 1 pepperoncini, stemmed, seeded, and roughly chopped
  • 1 lb Fusilli


  1. Make the pesto: Place tomatoes in a food processor and process until finely chopped; pour tomatoes into a fine strainer and drain off excess juices.
  2. Process tomatoes along with almonds, basil, parmesan, 5 tablespoons oil, raisins, capers, chile flakes, anchovies, garlic, and pepperoncini in a food processor until finely ground.
  3. Season with salt and pepper, and refrigerate until needed.
  4. Bring a large pot of salted water to a boil over high heat; working in batches, add pasta and cook, stirring, until al dente, about 8 minutes.
  5. Drain, reserving ¼ c cooking water, and transfer pasta to a large bowl along with pesto; toss to combine, adding a couple spoonfuls of cooking water, if needed, to create a smooth sauce.
  6. Transfer to a large serving platter or bowls and serve with more parmesan cheese.