Best Easy Busiate al Pesto Trapanese Recipe

Bring a large pot of salted water to a rolling boil and add the busiate pasta; cook until just al dente, about 10-12 minutes, checking a minute early for perfect texture.

While the pasta is cooking, place the blanched almonds and garlic cloves in a food processor, pulsing until coarsely chopped.

Add ripe plum tomatoes (peeled and seeded if desired), fresh basil leaves, sea salt, and black pepper to the processor; pulse until a coarse, rustic pesto forms.

With the processor running, gradually stream in the extra-virgin olive oil until the pesto is thick but spoonable. Stir in freshly grated Parmigiano Reggiano cheese by hand for best texture.

Reserve ⅓ cup of pasta water, then drain the pasta. Toss the hot pasta immediately with the pesto and enough reserved water to create a glossy, clinging sauce. Serve right away, garnished with more cheese and basil if desired.