Busiate

Busiate pasta originates from the province of Trapani in western Sicily – one of the island's oldest pasta shapes, traditionally wound around a thin wooden rod, which gives the pasta its characteristic spiral shape. This open structure allows sauces to penetrate deep into the spirals instead of just sticking to the surface.

The classic recipe is called Busiate alla Trapanese: a raw sauce made from coarsely ground almonds, garlic, fresh basil, and ripe tomatoes – robust, nutty, with a pronounced acidity. Seafood ragù or a simple pesto made with Sicilian ricotta also pair well. A dry Sicilian white wine, such as a Grillo or Catarratto, is the perfect accompaniment.