Busiate with Sicilian Pesto

Name: Busiate with Sicilian Pesto
Yield: Serves 6–8
Cuisine: Italian
Ingredients: 2 cloves garlic, chopped; 3 anchovies, drained; ¼ tsp. chile flakes; 2 tbsp. golden raisins; 3 cups flour, plus more for dusting; Kosher salt and freshly ground black pepper, to taste; 1 peperoncini, stemmed, seeded, and coarsely chopped; 3 eggs, plus 1 egg yolk; 1 tbsp. extra-virgin olive oil; 1 tsp. kosher salt; ½ cup finely grated Parmigiano-Reggiano, plus more for serving; ½ cup packed fresh basil leaves; 2 tbsp. capers, drained; 5 tbsp. extra-virgin olive oil; ¾ cup sliced almonds, toasted; 1 pint cherry tomatoes

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

This dish features a flavorful pesto from Sicily that’s made from ingredients common in the region, including spicy chiles, and is traditionally served with homemade busiate, a spiral-shaped pasta. If you’re pressed for time, dried fusilli can be substituted.

Ingredients

For the Pesto

1 pint cherry tomatoes
¾ cup sliced almonds, toasted
½

Europe
Italy
Main course
Pescatarian
Sicily
Pasta
Mediterranean

Method

Make the pesto: Place tomatoes in a food processor and process until finely chopped; pour into a fine-mesh sieve and drain excess juices. Return tomatoes to processor and add almonds, basil, Parmigiano, oil, capers, raisins, chile flakes, anchovies, garlic, and peperoncini; process until finely ground. Season with salt and pepper; chill until needed.
Make the past