Sicily · oil · thin
Best pasta for pesto alla trapanese
Almonds, raw tomato, basil, garlic, pecorino. Sicilian pesto. Busiate is its shape; the coil holds the paste.
- Region
- Sicily
- Base
- Oil
- Texture
- Thin
- Shapes that hold it
- 2
- Classic plates
- 1
What it asks of a shape
Pesto alla trapanese is a thin oil-based sauce. It wants a twist that traps the sauce in its turns, and a rough bronze-die surface, which holds an oil or a thin sauce. The ranking below scores every profiled shape on those traits, then the shape's own sauce notes break the ties.
What it is
Pesto alla trapanese, also known as pesto alla siciliana and as pasta cull'agghia in the Sicilian language, is the Sicilian variety of pesto, typical of the province of Trapani. It is made of garlic, basil, almonds, grated pecorino siciliano, tomatoes, salt, and black pepper, and bound with extra virgin olive oil. It sometimes called pesto rosso or red pesto, and has considerably less basil than the more common pesto genovese.
2 shapes that hold it
Busiate
Hand-formed · Sicily
A long loose coil with a bore, so it holds a thick pesto in every turn: trapanese, pistachio, or a Norma-style eggplant sauce.
Casarecce
Short shapes · Sicily
A trough down the middle and a slight twist, so it carries pesto, ricotta, sausage crumbs, and a chunky vegetable sauce.
Classic plates with pesto alla trapanese
Every dish in the shape profiles that names this sauce, with the shape it is made on.
- Busiate al pesto trapaneseBusiate
Sources
- The ranking and the sauce notes are our editorial judgement, from the traits in each shape record. See the method.
- Pesto alla trapanese, Wikipedia (summary, ingredients, origin), CC BY-SA 4.0. Wikidata Q3900766.