Sicilian Pesto Pasta

While the understanding of the word “pesto” is dominated by the Genovese version (see Trenette al Pesto), there are actually many kinds in Italy. In Trapani, Sicily, they make this tomato-based version and serve it with busiate pasta. Like pesto alla Genovese, it’s best made with a very large mortar and pestle. If you don’t have one, you can use a blender, but only do so by pulsing the machine so as not to overheat and cook the ingredients.