In July of 2019, or as we now think of it, 27 years ago in pandemic time, I was invited on a trip to Sicily to follow star chefs Adam Sobel and David Nayfeld in the search for the perfect olive oil and tomatoes.
Sicily is known for many things, there’s Mount Etna, which is the biggest active volcano in Europe, it’s littered with ancient Greek temples, and it’s often referred to as the bread basket of the country.
As I was in Italy to follow the chefs, we’d be exploring that bread basket by consuming the vast array of smells and tastes that permeates the island. We tore through dishes of caponata, we devoured pasta alla Norma, and we feasted upon couscous al pesce.
But when we arrived in Trapani to tour some of the most spectacular salt flats in Europe, we happened upon Cantina Siciliana, a rustic trattoria helmed by legendary chef Pino Maggiore that was ready to change our understanding of what Sicilian pasta was supposed to taste like.
The specialty on the menu was the Busiate with Pesto Trapanese. The busiate pasta is shaped like curlicues, long, springy, and able to hoard sauce between every twirl. The pesto Trapanese was rich and creamy and made with almonds instead of pine nuts and infused with Sicilian tomatoes that shattered our pesto preconceived notions. We lost ourselves among the endless racks of wine and creepy marionette dolls inside the Cantina and dreamed about the olive oil and tomatoes that could defy our knowledge of Sicilian cuisine.
From Trapani, I followed the chefs inland until we arrived in the sleepy town of Corleone. There, we ventured to the Bona Furtuna farm, a sprawling estate with golden hills flowing with wheat grains, ancient olive trees with one-of-a-kind properties, and heirloom Corleonese tomatoes that are so red, and so juicy, and so sweet, you’d be forgiven for thinking they’re infused with sugar.
The chefs took over the kitchen, experimenting with the ripe fruits, homegrown herbs, homemade pastas, and drinkable olive oil. They tinkered, they showed off their skills, and they marveled at this Sicilian bread basket of goods that understandably sold at a premium back in the states.
But as much as their dishes wowed and delighted, there was nothing that compared to that busiate with pesto Trapanese. It’s the kind of dish you dream about and think about and would do anything to have again.
And because it’s summer, and it’s the anniversary of this unforgettable Sicilian journey, I wanted to recreate a version of the Trapanese that’s both healthy and easy to make at home. It’s not exactly the same as chef Pino’s, but it’ll hit the spot and help you dream of Italian islands and a time we can travel once again.
Spaghetti di Zucchine al Pesto Trapanese by Paul Feinstein
Ingredients:
3 oz sun-dried tomatoes
1/4 to 1/2 cup of almonds (peeled)
3/4 cup of Parmigiano Reggiano aged 24 months
1/4 cup of Pecorino Romano
1 cup of basil
1 clove of garlic
1/2 to 1 cup of extra virgin olive oil
Salt
3 large zucchinis – spiralized
1 ball of Burrata – around 8 oz
8-10 cherry tomatoes – sliced in half
Method:
Combine sun-dried tomatoes, almonds, cheeses, basil, 1/2 clove of garlic, and 1/2 cup of olive oil in a food processor or blender. Blend until smooth – add more olive oil for desired consistency.
Put pesto aside in a bowl.
Mince other 1/2 clove of garlic and place in a large frying pan.
Add olive oil and a couple pinches of salt and heat on high until garlic is golden.
Add zucchini noodles and cook 5-7 minutes or until desired consistency on medium-high heat.
Turn off heat and add pesto Trapanese a spoonful at a time, stirring vigorously until creamy. Add until you have desired amount and consistency.
Plate zucchini and top with burrata and cherry tomatoes.
Watch Paul Feinstein cooking this delicious recipe on our Instagram account @lacucinaitalianausa - Instagram Stories / Highlights section #HomeCookingLCI