Pasta with Trapani Pesto

Peel the ripe tomatoes, remove the seeds, and cut them into even pieces. Wash and dry the basil, then prepare the cloves of garlicThe pulp should be slightly watery, so that the pesto will maintain a dense consistency and adhere to the pasta.

Crush the garlic and basil in a mortar with a little salt until you obtain a mixture Fragrant and well-blended. Work with regular movements: the basil should break down and the garlic should be incorporated without leaving any large chunks.

Add the peeled and seeded chopped tomatoes to the mortar, then crush them together. to the mixture aromatic. Season with salt to taste and pepper and continue until you get a rustic, smooth and still slightly grainy sauce.

Pour the extra virgin olive oil in a thin stream and mix the pesto with the mortar. Stop when the sauce appears glossy, soft and thick enough to coat the spoon, without any obvious separation between the crushed tomatoes and the oil.

Bring to a boil plenty of salted water and cook the busiati trapanesi following the time necessary to keep them al denteThe water should be boiling vigorously and the pasta should be cooked but still firm in the center.

Drain the pasta al dente and transfer it into a bowl or a shallow pan off the heatAdd the Trapani pesto and mix thoroughly until each busiata is well coated; the sauce should adhere to the spirals without forming liquid on the bottom.

Grate the pecorino Seasoned cheese directly on the pasta and distribute it just before serving. Stir briefly to incorporate, allowing the residual heat to mellow its aroma without turning it into a thick cream.